Vegan Tom Yum Soup
  • 2 tbsp tom yum paste
  • 1 tsp grated galangal (a hot, peppery root. Substitute ginger if you can’t find it.)
  • 1-2 birds eye chillis  chopped
  • 4 kaffir lime leaves (fresh, frozen or dried, whatever you can get hold of)
  • Stalk lemongrass, bashed and bruised and cut into 5cm .
  • Pinch sugar
  • 1 pack ready cooked udon or some quick-cook rice noodles.
  • Tofu (For the soup in the picture, I bought mine ready-fried from my favourite Japanese café)
  • To serve:
  • Squeeze of lime juice
  • Handful of chopped coriander
  1. Method
  2. Pour two bowlfuls of boiling water into a pan and add the first group of ingredients, leaving to simmer on a very low heat for 10 minutes. This will let all those hot, sour, flavours make a fantastic, deeply aromatic stock.
  3. Next add the noodles and the tofu, chopped into bite sized pieces. Turn up the heat slightly and cook through for 5 more minutes.
  4. Ladle into bowls and serve immediately with coriander and a squeeze of lime juice.
  5. Eat with spoons and chopsticks. Slurp your noodles carefully. I was once on a first date and accidentally lassoo-ed noodle soup into my ear with an udon noodle. There was a very sore ear and no second date.
Recipe by Veggie Runners at