Mushroom tom yum soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

My favourite Thai dish when I was growing up was the tangy and assertive tom yum soup – the broth is perfectly poised between hot and sour, making it irresistible. When making tom yum, never skimp on the aromatics. The soup relies on the lemongrass, galangal, kaffir lime leaves and chilli to impart a distinctive, herbaceous flavour.


  • 6 cups (1.5 litres) vegetable stock
  • 2 lemon grass stalks, tender white parts only, thinly sliced


Put all the ingredients except the coriander into a large saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for 20–30 minutes until all the flavours have infused and your kitchen smells of lemongrass and ginger.

Serve the soup piping hot, garnished with coriander.