Vegetarian Tom Yum Soup

Vegetarian Tom Yum Soup Recipe

Vegetarian Tom Yum Soup is a vegetarian version of Thailand’s most popular soup, Tom Yum. It is very spicy and sour, and usually served to scald hot in a hotpot with a fire underneath. 

Cooking time
30 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has more vegatables and is a good source of folic & ascorbic acid


  • 1/4 cup zucchini, diced small
  • 1/4 cup carrots, diced small
  • 1 red bell pepper, diced small
  • 1/2 cup broccoli florets
  • 1/4 cup cabbage, diced
  • 2 stalks of lemon grass, sliced
  • 4-6 kaffir lime leaves or Thai basil leaves
  • 1 teaspoon soy sauce
  • 1 teaspoon red curry paste (optional, if you like it to be spicy)
  • 2 tablespoons lemon juice
  • 1 teaspoon of honey to taste
  • 3 to 4 basil leaves
  • Salt to taste

How to make Vegetarian Tom Yum Soup

  • Add 4-5 cups water to a saucepan, add the lemongrass and lime leaves to the water. Tear the lime leaves to release flavour
  • Turn on the heat to medium-high, and bring the water to a boil. Boil the herbs for about 5 minutes or so, to release the flavours. The colour of the water should be light green once the water is boiled
  • Strain the lemongrass-flavoured water to remove lemongrass and the leaves
  • Pour the lemongrass-flavoured water back into the saucepan. Add the vegetables into the mixture and boil until the vegetables are slightly tender
  • Add to it soy sauce, sugar, (red curry paste) and at the very end add lime juice
  • Taste and adjust the flavours accordingly to suit your palate. It should be very sour & spicy. You may need to add more lime juice depending on how sour the lemons are
  • Transfer the Vegetarian Tom Yum Soup to a bowl and garnish with basil leaves. Serve hot

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