Tom Yum Soup Recipe

01/20/2022 |
Blue bowl of tom yum soup with mushrooms, veggies, creamy herb broth and lime.

Nothing says nourishment in winter like a cozy bowl of soup! Support your immune system while tantalizing your taste buds with this fragrant, warming symphony for the senses. Using our ORGANIC INDIA Turmeric Formula, plus an optional pinch of our piquant Trikatu blend, this aromatic Tom Yum soup recipe is a pinch to prepare with pantry staples. Layers of flavor, from citrus to spice, meld into heady deliciousness that soothe body and soul.

Sometimes referred to as the golden root, Turmeric goes well beyond its weight in gold when it comes to health benefits. Lauded for powerful anti-inflammatory properties and its ability to support healthy joints, Turmeric is increasingly noted for supporting hearth health, enhancing the body’s antioxidant capacity, and more. A classic Ayurvedic tri-herb blend of ginger, long pepper, and black pepper, Trikatu gently stimulates digestive fire, aiding healthy digestion and metabolism. 

We swapped in tofu for traditional shrimp – perfect for soaking up the generously herbed, tangy broth. Feel free to toss in any mix of vegetables you have on hand. Sliced carrots, broccoi, bok choy or any variety of greens work well. We love the simple economy of this recipe, but you can easily switch out lemon and lime zest for lemongrass and kaffir lime leaves. Bold yet light, this plant-based Tom Yum has a celebratory elegance yet ease of preparation perfect for a weeknight supper. 

Tom Yum Soup Recipe

Serves 4

Blue bowl of tom yum soup with mushrooms, veggies, noodles, creamy herb broth and lime.


  • 8-ounce brown rice vermicelli noodles, or zoodles/noodles of choice
  • 1 -16 ounce pack firm tofu, pressed and cubed
  • 1 Tablespoon olive oil (or use water or cooking spray)
  • Zest of 1 lemon (about 1 tablespoon)
  • Zest and juice of 1 lime (approximately 2 Tablespoons juice and 2 Teaspoons zest)
  • 1 bunch green onions, halved lengthwise with whites cut into 1-inch pieces (use finely chopped pieces of greens for garnish as desired)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 2 Tablespoons Thai red curry paste
  • ½ Teaspoon ORGANIC INDIA Turmeric Formula
  • ¼ Teaspoon ORGANIC INDIA Trikatu (optional)
  • 4 Cups vegetable broth
  • 1 can light or full-fat coconut milk
  • ¼ Cup low-sodium coconut aminos, soy or tamari sauce
  • 1 15-ounce can diced tomatoes (or sub in 1 ¾ Cups fresh, seeded and diced tomatoes)
  • 2 Cups shitake mushrooms or mushrooms of choice, stems removed and sliced
  • Thai basil, cilantro, and lime wedges to serve, optional


  1. Prepare the noodles according to package directions. Drain and run under cold water and set aside.
  2. Warm oil (cooking spray, or ½ Cup water) in a large pot over medium heat. Add lemon and lime zests, onion, garlic, ginder, curry paste, ORGANIC INDIA Turmeric Formula, and ORGANIC INDIA Trikatu, if using. Cook, stirring frequently, approximately 1 minute.
  3. Add broth, coconut milk, coconut aminos, tomatoes, mushrooms, and tofu to the pot. Bring to a near boil, then reduce heat and simmer for 15-20 minutes.
  4. If the soup seems thick, thin with a little water as desired. Add lime juice, simmer for a few more minutes, then taste and adjust for seasonings as needed. 
  5. Divide noodles into serving bowls, and top with soup. Serve with garnishes of choice, such as lime wedges, cilantro, reserved chopped green onions, and Thai Basil. 

If you loved this soup, check out this light and nurturing Green Tea Miso Noodle Bowl.