Tom Yum Soup Recipe- Chili, Carrot & Tofu Thai-Inspired Soup

Last Updated on 2 months by Neha Deshmukh

Tom Yum Soup Recipe – Chili, Carrot & Tofu Thai-Inspired Soup

Hey everyone! If you’re anything like me, you’re always on the lookout for a soup that’s bursting with flavour, a little bit spicy, and totally comforting. Well, look no further! This Tom Yum soup recipe is a bit of a fusion – inspired by the classic Thai flavours, but with a little twist that makes it extra special. I first stumbled upon this version while trying to use up some veggies in the fridge, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the aroma while it’s simmering is just divine.

Why You’ll Love This Recipe

This isn’t your average soup! It’s a vibrant, fragrant, and slightly spicy Thai-inspired delight. The combination of chili, carrot, and tofu might sound unusual, but trust me, it works beautifully. It’s quick to prepare, perfect for a weeknight meal, and totally customizable to your spice preference. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 5 dry red chillies
• 2 tbsp chopped carrots
• 2 tbsp chopped onions or shallots
• 1 tbsp chopped garlic
• 2 tbsp soya sauce
• 2 tsp sugar
• 2 tsp lime juice
• 4 tbsp oil
• 2 kaffir lime leaves
• 2 one-inch pieces of galangal
• 2 half-inch pieces of lemongrass
• 2 tbsp chopped carrot
• 2 tbsp chopped onion
• 2 tbsp chopped tomato
• 2 tbsp tofu
• 1 handful of mixed vegetables
• 1.5 tbsp soya sauce
• 1 tsp brown sugar
• 1 tbsp coriander leaves
• 1-2 tsp lime juice
• 1-2 tbsp coconut milk

Ingredient Notes

Let’s talk about a few key ingredients. These are what really make this soup sing!

• Kaffir Lime Leaves: These aren’t something you find at every grocery store, but they’re so worth seeking out. They have a wonderfully citrusy aroma that’s essential to Tom Yum. If you can’t find them fresh, frozen is a good substitute.
• Galangal: Often mistaken for ginger, galangal has a more citrusy, piney flavour. Again, Asian grocery stores are your best bet. Ginger can be used in a pinch, but it won’t be quite the same.
• Lemongrass: This adds a bright, fresh flavour. Bruising the lemongrass (slightly crushing it) helps release its aroma.
• Carrots in the Chili Paste: This is my little secret! Adding carrots to the chili paste mellows out the heat and adds a subtle sweetness. It also gives the paste a beautiful colour. Don’t knock it ‘til you try it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the Tom Yum chili paste. Grind together the dry red chillies, carrots, onions, garlic, soya sauce, sugar, lime juice, and oil until you have a smooth paste. This is where the magic begins!
2. In a pan, boil 500ml of water. Add the kaffir lime leaves, galangal, and lemongrass. Let this simmer gently for 3-4 minutes to infuse the water with all those amazing flavours.
3. Now, add your chopped vegetables – carrots, onions, tomatoes, tofu, and any other mixed vegetables you like. Boil for another 5-6 minutes, or until the veggies are tender but still have a bit of bite.
4. Stir in the soya sauce and brown sugar. Cook for just one more minute, letting the flavours meld together.
5. Turn off the heat. This is where we finish it off with the good stuff! Mix in the coriander leaves, lime juice, Tom Yum paste, and coconut milk. Give it a good stir and taste. Adjust the seasoning with more lime juice or soya sauce if needed.
6. Serve hot and enjoy!

Expert Tips

• Don’t be afraid to experiment with the amount of chili paste. Start with a little and add more to taste.
• For a richer flavour, use vegetable broth instead of water.
• A splash of fish sauce (if you’re not vegetarian) can add an extra layer of umami.

Variations

• My friend, Priya, loves adding mushrooms to hers. They soak up all the lovely flavours.
• For a heartier soup, add some noodles. Rice noodles work particularly well.
• My family often adds shrimp or chicken for extra protein.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your soya sauce doesn’t contain any hidden animal products.

Spice Level Adjustment

Want it milder? Reduce the number of red chillies or remove the seeds before grinding. Want it hotter? Add a few extra chillies or a pinch of chili flakes.

Festival Adaptations (Songkran, Thai New Year)

This soup is perfect for celebrating Songkran! It’s light, refreshing, and full of flavour – just like the festival itself. Serve it alongside other Thai dishes for a truly authentic feast.

Gluten-Free Adaptation (Soya Sauce Alternatives)

If you’re gluten-free, simply substitute the soya sauce with tamari or coconut aminos.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with a side of steamed rice or a fresh Thai salad. A sprinkle of extra coriander leaves always looks nice too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours will actually develop even more overnight!

FAQs

What is Tom Yum soup traditionally made with?

Traditionally, Tom Yum is made with lemongrass, galangal, kaffir lime leaves, chilies, fish sauce, and lime juice. It often includes shrimp (Tom Yum Goong) or chicken. This version is a fun, veggie-packed twist!

Can I make the Tom Yum paste ahead of time?

Absolutely! You can make the paste a day or two in advance and store it in an airtight container in the fridge. This will save you time when you’re ready to make the soup.

What can I substitute for Galangal and Kaffir Lime Leaves?

Galangal can be substituted with ginger, though the flavour won’t be quite the same. Kaffir lime leaves are harder to replace, but you can use a little lime zest and a drop of lime oil.

Is this soup meant to be spicy? How can I control the heat?

Yes, Tom Yum is traditionally quite spicy! But you can easily control the heat by adjusting the amount of chili paste you use.

What vegetables work best in this Tom Yum soup?

Really, any vegetables you like! Carrots, onions, tomatoes, mushrooms, broccoli, and cauliflower all work well.