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Tom Yum Soup


Serves 4-6


      • 2 tablespoons deodorized coconut oil
      • 1 Tom yum soup kit
      • 1 medium yellow onion, thinly sliced
      • 1 Tbsp fresh ginger, minced
      • 2-3 cloves garlic, minced
      • 3 medium tomatoes, diced
      • 2 cups mushrooms (shiitake, oyster, enoki)
      • 1 cup baby corn
      • 1 can light coconut milk
      • 1 cup water
      • Juice from 1 lime, freshly squeezed
      • 1 tsp sea salt or to taste
      • 1 Tbsp coconut sugar or maple syrup, or to taste
      • Fresh Thai basil or cilantro for garnish


      1. In a large saucepan, heat coconut oil on medium heat, add the contents of the tom yum soup paste and herb packs and saute 30 seconds, stirring constantly.
      2. Add sliced onion and saute 3 minutes, stirring occasionally until translucent and slightly browned.
      3. Add minced ginger and garlic and continue to saute 1 minute or until fragrant.
      4. Rinse and prepare the mushrooms then add them along with the baby corn and diced tomatoes and saute 5 minutes, stirring occasionally.
      5. Add light coconut milk and water, bring to a boil, then reduce heat and simmer 10 minutes or until all ingredients are cooked, stirring occasionally.
      6. Add lime juice and continue to simmer 2 minutes.
      7. Season to taste with salt and sweetener then serve hot garnished with fresh Thai basil or cilantro.
      8. Optional: add rice vermicelli and your choice of protein for a complete meal.