Editor's Rating

Thai flavors you'll surely love.

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My goal is to reach my ideal weight before the year ends, so I started on a plant-based diet. It’s not bad at all, and seeing the results on the scale amazes me day by day. Since then, I have been in the search for plant-based recipes that I can truly enjoy. Who says vegetables have to be as bland as a boring ‘ol salad?

This Tom Yum recipe is a Thai favorite and I cooked it just like how you would cook an authentic Tom Yum… without the coconut milk. The flavors of lemongrass and lime gets infused better if you let it sit for a while before eating it. But, of course, you can always eat it fresh from the cooking pot.

Preparation Time: 15 minutes

Serves: 4-5 servings

Cooking Time: 25 minutes



  • 1 bulb onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 1 tbsp. vegetable oil
  • 4 stalks lemongrass
  • 4 large tomatoes
  • 1 cup straw mushrooms (or you can always use fresh straw mushrooms)
  • 1 cup shiitake mushrooms (you can also use fresh shiitake mushrooms)
  • 300 g Firm Tofu, sliced in medium dice
  • 2 fresh Limes (you can add in more lime juice if you want your Tom Yum to be on the tangy side)
  • 1/2 cup basil, roughly chopped
  • a bunch of cilantro
  • 4 pcs dried kaffir lime leaves
  • 3 pcs. bird’s eye chili (siling labuyo)
  • 250 g Vermicelli
  • 500 ml vegetable stock (or you can use water with a bit of salt)
  • 3 tbsp. Thai Heritage Vegetarian Tom Yum Paste (or you can always make your own using chili paste, soy sauce, lemon grass, lime juice, kaffir lime leaves, and ginger)
  • 3-4 tbsp soy sauce (you can adjust the saltiness depending on your tasting)
  • salt and pepper to taste

I used Thai Heritage Dried Kaffir Lime Leaves for this recipe.



  1. In a large stock pot, saute onions, garlic, and ginger in vegetable oil.
  2. Add in tomatoes and stir until soft.
  3. Slightly pound the lemongrass stalks with the back of your knife to make it more flavorful. Add in the lemongrass stalks with the tomatoes and stir.
  4. Add in tom yum paste, bird’s eye chilis, mushrooms, basil, kaffir lime leaves, and a bit of cilantro.
  5. Let the flavors infuse and add in vegetable stock or water.
  6. Let simmer for about 15 minutes and add salt, pepper, and soy sauce.
  7. Add in firm tofu and stir (making sure not to mash the tofu) and nothing sticks on the pot.
  8. Simmer for 10 minutes.
  9. Reduce the soup for a bit and add in lime juice.
  10. Put in the vermicelli noodles last and let simmer until noodles are cooked.
  11. Serve in a bowl and top with fresh cilantro.
  12. Enjoy!~