Thai Lemongrass and Chile Soup (Tom Yum)

Recipe by Aariq Skought
READY IN: 16mins




  • In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
  • In small skillet, heat oil over medium-high heat.
  • Add garlic and ginger, and cook, stirring often, about 30 seconds.
  • When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
  • Add cooked garlic and ginger to broth.
  • Return broth to a boil, and stir in chile paste and mushrooms.
  • Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
  • Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
  • Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
  • Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
  • For Vegetarian/Vegan omit the fish sauce and use the soy.