Tomato and Mushroom Tom Yum (Thai Soup)

Tom Yum ( a spicy and fragrant thai soup) is one of my favourite dishes ever. I recently bought the Mildred’s Cookbook and I thought I’d try out their Tomato and Mushroom Tom Yum – it turned out with a lot of depth and flavour, totally delicious!

I followed their recipe very closely and just added a little bit more chilli (I love hot food so if you don’t just add less) and lemongrass as I like my Tom Yum super fragrant and lovely.

Basically you make a broth and then add the chopped tomatoes and (cooked) mushrooms to it – it’s very easy.

Sometimes I like to have Tom Yum with rice which makes a nice light meal.

Tomato and Mushroom Tom Yum (Thai Soup)

Serves 6-8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup, Starter
Misc Gourmet, Serve Hot


  • 7 Tomatoes (cut into quarters)
  • Sesame oil (or other light oil for cooking)
  • 1 White onion (roughly chopped)
  • 3 Garlic cloves (roughly chopped)
  • 4 Bird eye chillies (trimmed and roughly chopped)
  • 6 Cm Piece of fresh galangal or ginger (roughly chopped)
  • 5 Lemongrass stalks (brashed with a rolling pin and cut into 3-5cm pieces)
  • 1 bunch Fresh coriander (leaves and stalks separated)
  • 10 Lime leaves (I used dried)
  • 2 tablespoons Tamarind paste (or lemon juice)
  • 70g Palm sugar (or dark brown sugar)
  • 2 tablespoons Tomato puree
  • 2l Vegetable stock
  • 500g Chestnut mushrooms (trimmed and halved)
  • 2 juices Limes
  • Salt and pepper


Step 1
Using a spoon remove the seeds from the tomatoes quarters. Set the seeds aside and roughly chop the flesh.
Step 2
Heat a glug of the sesame oil in a large saucepan. Add the onion, garlic, chillies and galangal (or ginger) and cook until the onion had softened slightly, about 2 or 3 minutes.
Step 3
Add the lemongrass, tomato seeds, coriander stalks and lime leaves and sauté for 5 minutes, until fragrant.
Step 4
Add the tamarind paste (or lemon juice), sugar and tomato puree and give everything a good stir before adding the stock. Bring to the boil then reduce the heat and simmer gently for at least 20 minutes to allow the flavours to infuse. Season to taste with salt and pepper.
Step 5
In another saucepan, heat a splash of oil over a medium heat, add the mushrooms and cook until just tender.
Step 6
Strain the broth through a sieve and put it back in the sauce pan.
Step 7
Add the cooked mushrooms, chopped tomato flesh, coriander leaves and lime juice to the broth. Ladle into bowls and serve immediately.

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