The Pantry
Thai

Vegetable tom yum

A bright, savory Thai-style vegetable tom yum for 2 servings, built on bruised lemongrass, galangal, kaffir lime leaves, mushrooms, tomatoes, and tofu. The broth is simmered first to extract citrusy aroma, then finished with lime juice and soy sauce so it stays fresh and sharp. Serve it hot with floating herbs and tender vegetables in every spoonful.

Prep 15 minCook 18 minAdjust servings ↓
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Vegetable tom yum
~250 calper person · ~500 total
~$9.77meal total · ~$4.88 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 4-quart pot and double every ingredient exactly, but keep the simmering stages the same and do not shorten the aromatic extraction time. If you scale up farther, keep the broth depth moderate so the vegetables simmer rather than boil aggressively; the lime juice still goes in off heat at the end.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Bruise the aromatics

~1 min

Bruise the aromatics.

Set a medium saucepan or small pot over medium heat and add 1 tbsp neutral oil.

Add the 2 stalks lemongrass, 1 oz sliced galangal, 6 kaffir lime leaves, 2 oz sliced shallot, and 2 crushed Thai red chilies.

Stir for 1 minute just until the shallot starts to soften and the oil turns fragrant; do not brown the herbs.

Ingredients
  • 6Kaffir lime leaves
  • 1 tbspNeutral oil
Step 2

Build the broth

~8 min cook

Build the broth.

Pour in 4 cups water and 1 cup vegetable broth, scraping the bottom of the pot to release any stuck bits.

Bring to a steady simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 8 minutes so the lemongrass and galangal can flavor the liquid.

Ingredients
  • 4 cupsWater
  • 1 cupVegetable broth
Step 3

Add vegetables that need more time

After ~8 min

Add vegetables that need more time.

Stir in the 6 oz sliced cremini mushrooms and 4 oz halved baby corn.

Keep the broth at a gentle simmer for 4 minutes, stirring once or twice, until the mushrooms lose their raw look and the baby corn turns tender at the edges but still has a little snap.

Ingredients
  • 6 ozCremini mushrooms
Step 4

Finish the base with tomatoes and tofu

~4 min cook

Finish the base with tomatoes and tofu.

Add the 6 oz tomato wedges, 8 oz tofu cubes, 1 1/2 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp fine salt.

Simmer for 3 to 4 minutes more, just until the tomatoes soften and the tofu is heated through without breaking apart.

Keep the heat gentle so the tofu stays intact and the broth stays clear.

Ingredients
  • 6 ozTomatoes
  • 8 ozExtra-firm tofu
  • 1 1/2 tbspSoy sauce
  • 1/2 tspFine salt
Step 5

Check the dish

After ~4 min

Check Vegetable tom yum and continue when ready.

Step 6

Balance the sour and savory notes

~4 min

Balance the sour and savory notes.

Turn off the heat and stir in 1 tbsp lime juice.

Taste and adjust the balance only by adding a little more lime juice if you want extra brightness or a pinch more salt if the broth tastes flat.

The soup should taste savory first, then tart and aromatic at the end.

Ingredients
  • 1 tbspLime juice
  • 1/2 tsp total for recipeFine salt
Step 7

Remove the woody aromatics

~4 min

Remove the woody aromatics.

Use tongs or a slotted spoon to lift out the lemongrass pieces, galangal slices, and most of the kaffir lime leaves.

Leaving a few leaf pieces in the bowl is fine, but the stalks and galangal are too fibrous to eat comfortably.

Step 8

Serve hot

~3 min

Top each serving with 2 tbsp cilantro leaves.

Ingredients
  • 2 tbspCilantro leaves
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Vegetable tom yum: Serve hot.

Vegetable tom yum: Ladle the tom yum into 2 bowls, making sure each bowl gets mushrooms, tomatoes, baby corn, and tofu.

Vegetable tom yum: Serve immediately while the broth is steaming and the citrus aroma is still vivid.

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Ingredients

For 2 people

  • 4 cups water
  • 1 cup vegetable broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 oz galangal, thinly sliced
  • 6 kaffir lime leaves
  • 2 oz shallot, thinly sliced
  • 2 Thai red chilies, lightly crushed
  • 1 tbsp neutral oil
  • 6 oz cremini mushrooms, sliced
  • 4 oz baby corn, halved lengthwise
  • 6 oz tomatoes, cut into wedges
  • 8 oz extra-firm tofu, cut into 3/4-inch cubes
  • 1 1/2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp granulated sugar
  • 1/2 tsp fine salt
  • 1/4 cup cilantro leaves

Method

  1. Bruise the aromaticsSet a medium saucepan or small pot over medium heat and add 1 tbsp neutral oil. Add the 2 stalks lemongrass, 1 oz sliced galangal, 6 kaffir lime leaves, 2 oz sliced shallot, and 2 crushed Thai red chilies. Stir for 1 minute just until the shallot starts to soften and the oil turns fragrant; do not brown the herbs.
  2. Build the brothPour in 4 cups water and 1 cup vegetable broth, scraping the bottom of the pot to release any stuck bits. Bring to a steady simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 8 minutes so the lemongrass and galangal can flavor the liquid.
  3. Add vegetables that need more timeStir in the 6 oz sliced cremini mushrooms and 4 oz halved baby corn. Keep the broth at a gentle simmer for 4 minutes, stirring once or twice, until the mushrooms lose their raw look and the baby corn turns tender at the edges but still has a little snap.
  4. Finish the base with tomatoes and tofuAdd the 6 oz tomato wedges, 8 oz tofu cubes, 1 1/2 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp fine salt. Simmer for 3 to 4 minutes more, just until the tomatoes soften and the tofu is heated through without breaking apart. Keep the heat gentle so the tofu stays intact and the broth stays clear.
  5. Balance the sour and savory notesTurn off the heat and stir in 1 tbsp lime juice. Taste and adjust the balance only by adding a little more lime juice if you want extra brightness or a pinch more salt if the broth tastes flat. The soup should taste savory first, then tart and aromatic at the end.
  6. Remove the woody aromaticsUse tongs or a slotted spoon to lift out the lemongrass pieces, galangal slices, and most of the kaffir lime leaves. Leaving a few leaf pieces in the bowl is fine, but the stalks and galangal are too fibrous to eat comfortably.
  7. Serve hotLadle the tom yum into 2 bowls, making sure each bowl gets mushrooms, tomatoes, baby corn, and tofu. Top each serving with 2 tbsp cilantro leaves. Serve immediately while the broth is steaming and the citrus aroma is still vivid.

Before you cook

What to get ready

Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.

Bruise lemongrass and keep galangal and lime leaves large enough to retrieve from the broth.

If something needs adjusting

Broth contains tough woody pieces

Strain or remove the aromatics before serving; they flavor the broth but are not pleasant to chew.

Soup tastes saltier after simmering

Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.

Store for later

Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining mushrooms and tofu in a stir-fry.

Next use for your ingredients: Tofu stir fry with broccoli →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a clearer broth, keep the simmer gentle after the water goes in and avoid hard boiling once the mushrooms and tofu are added. Tom yum should taste bright, not creamy or muddy, so lime juice always goes in off heat. If your broth tastes flat, add a little more lime before reaching for extra soy sauce.

Make it work for you

For a vegan version, use a strongly seasoned vegetable broth and keep the soy sauce, since it supplies the salty backbone that fish sauce would normally provide. If you cannot find kaffir lime leaves, use an extra strip of lime zest simmered with the lemongrass, but remove it before serving because it can turn bitter.

Use more of your lemongrass and galangal in chicken tom kha.

Can I make vegetable tom yum ahead of time?

Yes. Make the broth base with the aromatics, mushrooms, baby corn, tomatoes, tofu, soy sauce, sugar, and salt, then cool and refrigerate within 2 hours. Reheat gently to 165 F and stir in the lime juice only after reheating so the soup stays bright. Store leftovers in the refrigerator for 3 to 4 days.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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