tom yum gai (Asian soup recipe)



1.25 litres vegetable stock (I use Massel brand)

1.5 tablespoons of fresh galangal, grated or finely chopped (I didn’t have fresh so I used galangal powder which I found in an Asian grocer)

4 tablespoons of fresh lemon juice

3 tablespoons of vegetarian fish sauce (I get mine on line from the Cruelty Free Store)

2 teaspoons of red curry paste (There are a few without shrimp paste. I used “Maesri Red Curry Paste” which is in a small red tin with a little black and white picture of an elderly Asian lady. Found it in the Asian section in Safeway)

6 kaffir lime leaves, finely sliced

I stem of lemon grass. Just use the white section, remove the core and discard it and finely slice the rest

100 grams of shitake mushrooms, leave stems on and cut mushrooms lengthways in 4 large slices

1 cup of fresh bean shoots

1 cup of carrot (cut into matchsticks)

300 grams of fresh rice noodles.

½ cup of fresh mint, washed and roughly chopped

½ cup of coriander, washed and finely chopped

spring onion for garnish (also known as scallions)

# optional~ 1 small red chilli, finely sliced


Heat the vegetable stock in a large pot with the kaffir lime leaves, galangal, lemon grass, red curry paste, fish sauce and lime juice. Bring to the boil and then simmer for about 5 minutes.

Add the mushrooms and carrots and simmer gently for another 2 minutes.

Add the fresh rice noodles and simmer gently till they break up.

Throw in the bean shoots and herbs and serve garnished with some spring onion.


Serves: 4

Time: Takes about 30 minutes

Freezing: Not suitable for freezing

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