Tom Yum Soup With Tofu and Vermicelli Recipe (2024)

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Matt

I’d suggest substituting the zest from 1 lime instead.

Sue

This web page has good substitutions for hard-to-find Thai ingredients. https://www.rosasthaicafe.com/thai-ingredients/thai-ingredient-test

Paula J.

Would coconut milk be a reasonable substitute to keep this non-dairy? Thanks.

jenbrez

This recipe is delicious. Do not be deterred because makrut lime leaves are not available. A few substitutions I made:Soy sauce = Coconut aminos to make GFSambal Oelek = Vietnamese chili paste we had in the fridgeMakrut lime leaves = zest of one limeThere are a couple of deviations we made that may help you:3oz of noodles is not enough for four people. I added 2x, but next time I will do 10 oz. I also used the entire can of coconut milk (DF) and used shredded chicken. YUMMY

Tom

I see many comments (here and for other recipes) talking about ingredients that, for the writer, seem unobtainable. This is puzzling to me. If you have an internet connection, you don't need a bunch of specialty grocery stores, or for that matter even a car to drive to them. Within a few minutes on Amazon, I can order Mung Been Vermicelli, Nam Prik Pao, Sambal Oelek, lemongrass (dried, paste or even fresh), Makrut leaves (also dried or fresh), and probably every other ingredient here.

Molly

The text at the beginning of the article specifically says that coconut milk can be substituted for the evaporated milk.

rkgnyc

There is barely an ingredient you cannot order from Amazon, even though I detest Amazon and curse myself every time I order something. I'll agree that fresh lime leaves and lemongrass are often hard to find--you might have to travel to find them. Or do as I have done: stop into a local Thai or Vietnamese restaurant and offer to buy them. More often than not, they'll give them to you for free.

cruzer5

I don't have access to makrut lime leaves but do have a lime tree in a container on my deck. Can those leaves be substituted?

joanne mascola

Shoprite carries lemongrass and ginger. Kafir lime leaves and galangal is obtainable from any Asian market.

Megan L.

Make sure you taste your broth for salt before adding more! Mine didn’t need any extra. Also, this recipe could have used more liquid (because the resulting broth is delicious). I used a pho cube for stock, sriracha for the sambal oelek, galangal and coconut milk, with everything else as indicated. It tasted like I was at a restaurant! Felt like I’d done a magic trick.

stephanie

i agree. i'd also encourage people to look while they're in the grocery store too. here in MA, market basket (a new england chain grocery store, nothing fancy) carries a variety of rice noodles, as well as sambal oelek, lemongrass, and many other "unobtainable" ingredients from all over the world. i've also found makrut lime leaves can be had on ebay - i've ordered them from sellers that can just grab some from their yard and pop them in the mail. i wrap and freeze what i don't use.

Valerie

This is a delicious soup! And very forgiving. I subbed Trader Joe’s Thai style green chili sauce which lists lemongrass and makrut lime leaves in the ingredients, for the sambal oelek. Lime zest and lemon zest instead of the leaves and lemongrass (what I had) , and wheat capellini for the rice vermicelli. I added an extra 1 1/2 cup homemade instant-pot broth I had in the fridge. Bok choy on the side. I’ll make it again for sure!

CBB

Yum! Adhered to recipe with a few subs with supplies on hand:tamari p/o soy,fermented chilibean saucep/o sambal olek, 8 oz white mushrooms p/o shiitake, 18 oz. firm tofu p/o silken,4oz. rice vermicelli and omitted salt and milk. Wonderful mix of sweet,sour salty and spicy. Delightful light meal in a bowl. Came together at stove quite easily after prep. Make sure to remove lemon grass prior to eating as recipe states.

Chantal

I often buy fresh curry leaves on Etsy from small growers. They arrive quickly and fresh and I freeze them. I think the same should be possible for lime leaves.

Susan

Thanks for posting this!

Kate

Needed more broth. I could tell half way through that it needed far more than 4 cups. I used ramen bone broth and ramen noodles. Great flavour. I used shredded chicken.

Kate

This has great flavour, however it needs more broth. I added ramen bone broth to elevate and could see half way through cooking it needed far more than 4 cups. I used shredded chicken and ramen noodles. Will make again. It was a hit!

HSK

This was very yummy (so to speak). However, the rice noodles ended up just dissolving and congealing. Would use sturdier noodles next time. Definitely more tomatoes. Definitely whole can of coconut milk. Would try with poached shredded chicken also. Used frozen lemon grass, which worked well.

PEB

Used ramen (brown rice and millet) instead of rice noodles

PEB

Use a richer broth. Full strength broth.

Greg

Added some leftover rotisserie chicken, a can of water chestnuts and substituted coconut milk for the evaporated milk. Delicious!

Jon P in MA

Strikingly good! Lemongrass and (kefir) lime leaves make the dish. I was worried the ginger discs would to too strong when encountered while eating, but they'd mellowed quite a bit. Next time I'll punch up the sambal oelek a bit more and maybe add a tsp of fish sauce.

Jennifer

This was a lot of fun to make; I enjoyed how the recipe is written out in such a step by step format.I will say: be sure you serve it right away!! I didn’t, and my noodles soaked up all the soup and it turned into a noodle dish, which people had multiple servings of, but I wanted soup. Also, I didn’t have makrut lime leaves and it was missing something, flavor wise, so don’t skip that.

Jeri

I strained out the aromatics (lemongrass, lime leaves and galangal) before adding the mushrooms as they're all too tough to eat. Used reduced sodium soy sauce and broth base but still didn't feel the need for additional salt. Did add more lime juice--probably at least another tablespoon. Used four bundles of vermicelli which was more than 3 oz. I will make this again and may also make a meat version with chicken breast. I like the idea of making the stock ahead of time.

Watery - Grave

Funny…had a lovely conversation with the proprietor of a Thai restaurant in Half Moon Bay who told me that tom kha is traditionally vegetarian. I assume a Thai woman would know her culture’s food.

Anne

As written, this soup needed funk for me- and less salt. I made a couple of modifications that resulted in a soup we really enjoyed. More mushrooms, chicken instead of tofu, more lime juice (about 1 tbsp more), more samba oelek (about double the amount), coconut milk, and 2 teaspoons of fish sauce. I tasted the base after following the recipe (with only one teaspoon of salt) and it was kind of boring. So once again, I started with the basics and modified to taste. It's what cooking's about.

Don D.

Just made this as the first meal for a vegan January. It's very tasty, with a good tingle from the spiciness. I substituted lime zest for the leaves and Thai green curry paste for the sambal oelek, and did not use any milk. I only added one tsp of salt, which was plenty. Next time I will add at least another cup of broth for a better noodles/broth balance.

Rachel

Can I make this a day ahead or will the noodles start to dissolve?

nrt

It's not that the noodles will start to dissolve but, rather, that they will drink up all the broth, resulting in something more stew-like, not soup-like. If that's not an issue for you then go for it! :-)

Sue Hagar

Two tweets for next time-it was way too salty, so will only add salt at the end to taste; too many noodles, so I’d use 1.5 oz of noodles next time.

notes

double the recipe or add more broth

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Tom Yum Soup With Tofu and Vermicelli Recipe (2024)

FAQs

What is the difference between tom kha and Tom Yum soup? ›

Tom Yum is much spicier, and has a clear broth. Tom Kha uses coconut milk to stabilize and mellow the flavors, making it both sweeter and slightly heavier. While both soups can be made with a variety of proteins, tom yum usually calls for shrimp, while tom kha is commonly made with chicken.

Is tom yum noodle soup healthy? ›

It's a healthy pick. Tom yum has fewer than 100 calories per cup. It also has shrimp, veggies, and fragrant spices, such as lemongrass. Tom yum and other broth-based soups, like tofu-vegetable or wonton, are usually lower in fat and calories than soups made with coconut milk, such as tom kha.

Is Tom Yum soup anti inflammatory? ›

Health Benefits: Tom Yum soup is made with a variety of fresh herbs and spices that are known for their health benefits. Lemongrass, kaffir lime leaves, and galangal are all used in the soup and have anti-inflammatory and antioxidant properties.

What is tom yum broth made of? ›

The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth. Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chilis, shallots, and garlic.

What ethnicity is Tom Yum soup? ›

Originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp in a hot and sour serving. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup. As a staple Thai dish, this famous Tom Yum Goong is served in Thai Square.

Which is healthier tom yum or tom kha soup? ›

Tom yum typically has about 90 calories; tom kha has 350 due to the inclusion of coconut milk. Something to note is that both soups are flavorful and delicious. Compared to other favorites like French onion soup, they both have fewer calories.

What is the most popular Thai soup? ›

Tom Yum soup is the most popular Thai soup. In Thai, “tom” translates into “boiled” and “yum” refers to the traditional sour, salty and spicy flavor found in lots of Thai dishes.

Why is Tom Yum soup so good? ›

Featuring all four of the famous Thai flavors — salty, sour, sweet, and spicy, this soup is an amalgamation of the Thai holy trinity — lemongrass, galangal and kaffir lime leaves. I personally think tom yum goong is one of those dishes with all the flavors that represents Thai cuisine in one bowl.

What do you eat with tom yum soup? ›

Serve tom yum soup as is for a flavorful appetizer or with steamed white rice or sticky rice as a main dish.

Is Tom Yum soup good for your stomach? ›

Most Thai soups do not contain harsh ingredients, which can be rough on the gut. An example is Tom Yum, a famous Thai soup served in most Thai restaurants. It is made up of simple ingredients that are not only easy to make, but also tasty and friendly to the gut.

How long does Tom Yum soup last in the fridge? ›

Tom Yum Soup should be stored in an airtight container in your refrigerator for 2-3 days.

Is Tom Yum soup good for your liver? ›

Tom Yum, a popular Thai soup, often includes ingredients like lemongrass, galangal, and lime leaves. These components not only infuse the soup with a distinctive flavor but also deliver detoxifying benefits, supporting liver function.

What is the difference between red and clear for Tom Yum soup? ›

There are two different types of Tom Yum soup. The original Tom Yum is a clear soup called Tom Yum Nam Sai. The later version, which is commonly seen and widely adored, is a vibrant-coloured, richer and creamier soup called Tom Yum Nam Khon as it has roasted chilli paste, evaporated milk or coconut cream added to it.

What is the difference between clear tom yum and Red Tom Yum soup? ›

For Clear soup, we boil the soup with the spices whereas for Red, we grind the spices (lemon grass, chili padi and more) into a paste and add it to the soup.

What are the two 2 types of soups? ›

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.

What are the two basic kinds of soup? ›

There are two basic kinds of soup-clear and thick. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stock or broth is the basic ingredient in clear soups.

What is the difference between red and white Tom Yum soup? ›

For those who are not sure, the difference between clear and red tom yum soup is that they grind the spices (lemon grass, chili padi and many more) into a paste and add it to the soup, instead of simply boiling the soup with the spices. Coconut milk can be added as well.

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