Tom yum soup

Ditch the takeaway and recreate this popular Thai soup at home with Simon Rimmer's authentic, vegetarian recipe.
By Simon Rimmer
Tom yum soup
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

For the paste

  • 1 clove garlic
  • 2 stalks lemongrass
  • 4 lime leaves
  • juice of 2.5cm piece ginger
  • bunch of coriander, stems only
  • 2 small bird's eye chillies
  • 2 shallots
  • 2.5cm raw cane sugar
  • 50 ml vegetable oil

For the soup

  • 400 tin coconut milk
  • 400 vegetable stock
  • 150 g peas
  • 150 g chargrilled aubergines
  • handful bean sprouts
  • 4 finelysliced spring onions
  • 1 finely sliced red pepper

To serve

  • squeeze lime juice
  • coriander, to garnish

Method

1. First, make the paste. Blend all the paste ingredients in a food processor or pestle and mortar until very smooth.

2. Gently fry the paste with a little extra vegetable oil in a saucepan until it starts to become aromatic, about 5 minutes.

3. Add the coconut milk and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.

4. Just before serving stir in the aubergines and peas. In 4 bowls place the beansprouts, pepper and onion. Pour over the soup and serve with a squeeze of lime and the coriander leaves.

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