Tom Yum Soup

Tom Yum

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Course: Soup
Cuisine: Five Spice, Thai, Vegan, Vegetarian
Year: 1997
Servings: 5 gallons


  • 6 jars tom yum paste (7oz jars)
  • 4 gallons water
  • 2 cups lemongrass (processed)
  • 2 cans coconut milk
  • 1 cup basil (chiffonade)
  • 2 heads lettuce (chiffonade – leaf, romaine, or 2-3# of spinach)
  • shiitakes
  • basil (yes, more basil)
  • cilantro
  • tofu (or shrimp, shredded chicken)
  • bean sprouts


  • Add paste, water, lemongrass, coconut milk, basil to pot and bring to boil, making sure that paste is dissolved.
  • Add lettuce to second pot, pour hot soup over it to wilt.
  • Chill with shock stick. Viewers at home can record time/temps if they wish.
  • To serve, heat soup in a saucepan then add mushrooms, more basil, cilantro, and your protein of choice.
  • Place a handful of beansprouts in a serving bowl and pour soup over sprouts. Garnish with more cilantro.

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