This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, kaffir lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

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Nutrition Facts

118.9 calories; 4.8 g protein; 25.1 g carbohydrates; 1.3 mg cholesterol; 2397.6 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2011
I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants but in the end I felt that the carrots and bok choy made for an excellent alternative. Read More
(23)

Most helpful critical review

Rating: 3 stars
03/17/2013
I basically liked this recipe. Normally I cheat and use Tom Yum paste from my Asian supermarket, so it was a nice surprise to approximate the taste myself. I found it slightly too salty and sour, though. Next time will cut back on the lime juice and fish sauce. And I wanted some protein, so I added in deveined, shelled, raw prawn. After we had eaten, I went back and tinkered with the broth some more to see if I could improve it. I added sugar, and voila, all better! The sweet element was the missing flavor that I was looking for. I have to admit I also missed the bit of fat from coconut milk here, but I guess that's a whole different soup, isn't it? Tom Ka Gai, anyone? : ) Read More
(7)
29 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/11/2011
I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants but in the end I felt that the carrots and bok choy made for an excellent alternative. Read More
(23)
Rating: 5 stars
01/11/2011
I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants but in the end I felt that the carrots and bok choy made for an excellent alternative. Read More
(23)
Rating: 4 stars
02/22/2010
Yum! Added a bit of chopped tofu for some extra substance Read More
(16)
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Rating: 5 stars
05/08/2009
I made this last night for a dinner party along with some curry and it was so good! I used ginger instead of galangal because that was all I could find. I went to Thailand about 6 years ago and besides not having the traditional meat in it this was very close to what I had there. Great recipe! Read More
(15)
Rating: 5 stars
02/07/2011
This is an excellent recipe. I turned down the heat substantially because my wife can't eat spicy food. I substituted 3 teaspoons of dried ginger for the galangal slices. I doubled the recipe so the yield was 12 servings. I skipped the lime leaves and lemon grass. I substituted a 4 ounce can of (mild) diced chiles for the hot chile paste. Finally I cut the fish sauce down to 3 tablespoons. This was a delicious soup for a cold winter dinner. Read More
(8)
Rating: 3 stars
03/17/2013
I basically liked this recipe. Normally I cheat and use Tom Yum paste from my Asian supermarket, so it was a nice surprise to approximate the taste myself. I found it slightly too salty and sour, though. Next time will cut back on the lime juice and fish sauce. And I wanted some protein, so I added in deveined, shelled, raw prawn. After we had eaten, I went back and tinkered with the broth some more to see if I could improve it. I added sugar, and voila, all better! The sweet element was the missing flavor that I was looking for. I have to admit I also missed the bit of fat from coconut milk here, but I guess that's a whole different soup, isn't it? Tom Ka Gai, anyone? : ) Read More
(7)
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Rating: 5 stars
10/12/2007
I really liked this. Loved the flavors and do agree to use the lime leaves. Thanks for the post. Read More
(6)
Rating: 5 stars
08/02/2010
Very tasty - however it was too hot for me. Normally I order medium spice when I order this out... So I would suggest small additions of the hot chili so that you can get it just right for you. I ended up adding milk (didn't have any coconut milk on hand) and it is still hot but still wonderfully yummy... Read More
(5)
Rating: 5 stars
02/24/2013
my wife loved it i loved it. cooking something like this is a good surprrise to the one you love. anyways some notes for me and for others as well. - may be put more than just 1 inch for lemon grass so for some who can't/won't eat the lemongrass it can easily be discarded. - adding shitaki mushrooms and/or button mushrooms just sliced it once - you can use baby bok choy sliced once - if you want hot 5 tbps of chilli paste - for the stock you can boil 2 pcs chicken thigh and use that liquid to for the soup and perhaps add 2 cans of non msg chicken broth. although this is a veggie soup i improvised by adding fresh large shrimps shrimp balls and the chicken pieces used for the stock and place that on a different serving plate. Read More
(4)
Rating: 5 stars
01/02/2013
I will actually add more spice next time but it was delicious!! Read More
(2)