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Photo of Vegetarian tom yum by WW

Vegetarian tom yum

Total Time
35 min
15 min
20 min
Take your tastebuds on an exotic holiday. Traditionally served on Thai streets, its ginger, chilli and lemongrass base has just enough kick to warm you up


Sesame oil

2 tsp


300 g, (button), thinly sliced

Chilli paste

2 tbs, (tom yum)

Vegetable stock

4 cup(s)

Fresh lemongrass

1 piece(s), pale section only, chopped

Fresh ginger

2 tsp, finely grated

Fresh red chilli

1 whole, (birdseye), deseeded, sliced

Snow peas

125 g, halved

Silken tofu

300 g, cut into 2cm pieces

Lime juice

¼ cup(s), (60ml)

Green shallot(s)

3 individual, thinly sliced


  1. Heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, for 2–3 minutes or until browned. Add paste and cook for 1 minute or until fragrant.
  2. Add stock, lemongrass, ginger, chilli and 3 cups (750ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Add snow peas and tofu and cook for 2 minutes or until snow peas are just tender. Stir in juice. Top soup with shallots and serve with lime wedges.


SERVING SUGGESTION: Steamed Asian vegetables such as bok choy, plus noodles.TIP: You can use shiitake mushrooms instead of button.Tom yum paste is a spicy chilli paste used in soups and marinades. It is available in the Asian section of most supermarkets.