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


    • 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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