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Tom Yum Soup

This detox-friendly, shrimp-free version of a traditional Thai soup is somehow both light and hearty. You’ll feel satisfied by all the crunchy, refreshing vegetables, and you could drink the broth alone by the mugful.

1. In a large stockpot over medium-high heat, add vegetable stock, lemongrass, ginger, and salt. Bring to a boil, then lower heat and let stock simmer. Add fish sauce, red curry chili paste, and coconut milk. Cover and continue to simmer.

2. Heat grape-seed oil in a medium saucepan over medium-high heat, then add mushrooms. Sauté for 6 to 8 minutes until browned.

3. In a soup bowl, combine 2 ladles of broth, a handful of bok choy, a handful of snap peas, and half of the mushrooms. Garnish with cilantro and mint.