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Tom Yum Vegetarian

  • Easy
  • Quick

Serve: 4 Person

Light tom yum soup packed with the goodness of various type of mushroom and vegetables

  • Water
  • 1 tomato
  • 4 thumb-size greater galangal, crushed
  • 2 lemongrass, crushed
  • 1 keffir lime leaf, stem removed
  • 2 handful finely sliced bok choy
  • 2 handful beansprout
  • 2 handful shiitake mushroom, sliced
  • 2 handful shimeji mushroom, sliced
  • 2 handful matsutake mushroom, sliced
  • 2 tofu, sliced
  • 2 limes, squeezed
  • 5 tablespoon fish sauce
  • bird’s eye chilies, sliced
  • 4 stalk coriander leaf

Spice Paste

  • 3 toasted candlenuts
  • 4 red curly chilies
  • 3 clove garlic
  • 1 teaspoon fried shrimp paste

Tom yum sour soup from tomato broth and lime juice, filled with three types of mushroom and two types of vegetables


  1. Boil water in a pot. Add in tomato and boil for a little while. Press tomato to release its flavor. Add greater galangal, lemongrass and keffir lime leaves.
  2. Sauté spice paste until fragrant.
  3. Remove from heat and add in to tomato broth.
  4. Add in bok choy, mushroom and tofu then cook until slightly tender. Lastly, add beansprout.
  5. Add lime juice, fish sauce, and bird’s eye chilies if preferred. Cook for a little while. Serve immediately with coriander leaves.
Indah Nildha

This recipe has been tested by Indah Nildha at Dapur Rasamasa


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