Tom Yum Soup
A bright, hot-and-sour Thai soup with tofu, vegetables, and rice vermicelli.
About this Dish
Tom Yum is one of Thailand’s most iconic soups, celebrated for its lively balance of sour, spicy, and aromatic flavors. This simplified version uses vegetarian Tom Yum paste to capture the essence of lemongrass, galangal, and kaffir lime while remaining practical for everyday cooking.
At a Glance
- Time: 30 minutes
- Cuisine: Thai
- Serves: 2
- Flavor: Hot • Sour • Aromatic
Ingredients
Pantry Basics
- 3 cups vegetable broth
- 1 tbsp neutral cooking oil
- ½ medium onion, diced
- 3 cloves garlic, minced
- 2-inch piece ginger,
- sliced 1–2 celery stalks, sliced (optional)
- 1 cup dry rice vermicelli
- Salt, to taste
Grocery Run
- 3 tbsp vegetarian Tom Yum paste
- 1 cup cherry tomatoes, halved
- 1 block (14 oz) firm tofu, cubed (optional)
- Small handful Thai basil (optional)
Vegetables (choose 3)
- Broccoli florets (1 cup)
- Baby corn (1 small can, drained)
- Bell pepper, sliced (1 medium)
- Bok choy, chopped (2 cups)
- Snow peas, trimmed (1 cup)
Directions
- Prepare the Starch — Soak the rice vermicelli in hot water according to the package directions until just tender. Drain and set aside.
- Prep the Fillings — Dice the onion, mince the garlic, slice the ginger and celery (if using), prepare your chosen vegetables, halve the cherry tomatoes, and cube the tofu.
- Sauté the Aromatics — Heat the oil over medium heat. Cook the onion, garlic, ginger, and celery for 2–3 minutes until softened.
- Build the Broth — Pour in the vegetable broth, stir in the Tom Yum paste until dissolved, and bring to a gentle simmer.
- Cook the Fillings — Add the cherry tomatoes, your chosen vegetables, and tofu. Simmer for 6–8 minutes until the vegetables are just tender.
- Serve — Divide the rice vermicelli between two bowls. Ladle the soup over the noodles and garnish with Thai basil, if using.