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Photo of Beef and vegetable tom yum soup by WW

Beef and vegetable tom yum soup

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This comforting soup is hearty, healthy and ready in minutes.


Tom yum paste

2 tbs

Salt-reduced liquid beef stock

4 cup(s), (1 litre)

Kaffir lime leaves

4 individual

Shiitake mushrooms

100 g, halved


1 bunch(es), cut into thirds

Canned bamboo shoots, rinsed, drained

1 225g can

Snow peas

200 g, trimmed

Lean beef rump steak

320 g, (buy 400g) fat trimmed, thinly sliced

Fresh egg noodles

125 g, thin variety

Fresh basil

½ cup(s), Thai variety

Fresh coriander



  1. Cook the paste in a large saucepan over medium-high heat for 1 minute or until fragrant. Add the stock, 2 cups (500ml) water and lime leaves and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until the flavours infuse.
  2. Add the mushroom, broccolini and bamboo. Simmer, uncovered, for 2 minutes or until just tender. Add the snow peas and beef. Simmer for 1-2 minutes or until the beef changes colour. Discard the lime leaves.
  3. Meanwhile, prepare the noodles following packet instructions or until just tender. Drain and divide noodles among serving bowls. Top with the soup mixture, basil and coriander leaves.