Cozy & Comforting Tom Yum Soup

If you’re craving something cozy, tangy, a little spicy, and totally satisfying—this Tom Yum Soup is calling your name. I grew up on variations of this broth and love how easily it comes together with pantry staples and just a few fresh ingredients. It’s fast, flavorful, and perfect for busy days when you want something nourishing but don’t feel like cooking for hours.

You can keep this completely vegetarian or bulk it up with shrimp and seafood if you’re in the mood. Either way, it’s delicious, literally my favorite thai food staple.

Ingredients You’ll Need

• Tom Yum Vegetarian Paste (this is KEY!)
• Veggie broth
• Lemongrass
• Galangal (or regular ginger if that’s all you have)
• 1 can straw mushrooms
• 1/2 can sliced water chestnuts
• 1/2 can bamboo shoots
• Silken tofu
• 1/2 cup water
• 1 lime
• Cilantro to garnish
  Optional but delicious: Shrimp, mixed seafood, white rice, or rice noodles.

Let’s Make It Together (It’s Easier Than You Think)

1. Start your broth: In a medium pot, pour in the vegetable broth, a few wedges of lemongrass, and a thumb or two of sliced galangal or ginger. Let that simmer gently—this is where all the flavor starts building.
   
2. Prep your veggies + tofu: While the broth is doing its thing, open your canned veggies (don’t drain everything—you want a little of that mushroom flavor in there!). Cut your tofu into small cubes. Silken tofu is super delicate, so be gentle.
   
3. Add the magic: Once your broth is nice and aromatic, add in:
   • 1 full can of straw mushrooms (I use the whole can because I’m obsessed with them)
   • 1/2 can of bamboo shoots,
   • 1/2 can of sliced water chestnuts,
   • and 1 1/2 tablespoons of the tom yum paste.
   • Let it come to a gentle boil so the flavors really mix together.
4. Finish it off: Right before turning off the heat, add the cubed silken tofu. It’ll warm through in the hot broth. You can also squeeze in half a lime here if you like that extra sour kick (I do!).
   
5. Serve + enjoy: Ladle the soup into bowls, top with a little fresh cilantro, and serve hot. If you want something more filling, you can pour this over white rice or cooked rice noodles—it’s SO good.
   

Why You’ll Love This Soup

• It’s quick: 20–25 minutes start to finish.
• It’s flexible: Make it vegetarian, pescatarian, or protein-packed.
• It’s cozy without being heavy.
• The flavors are bright, warming, and totally comforting.

My Favorite Way to Serve It

I usually make this on rainy days or when I just want something warm and flavorful without a lot of effort. I like it with a side of jasmine rice, but if I’m feeling lazy, just the soup on its own is enough. The straw mushrooms soak up all that broth and the tofu gives it that silky texture that feels a little fancy even though it’s super simple.

And if you want to see how I make it in real time, check out my Tom Yum Soup video on TikTok! You can also check out other recipes here!

Recipe card

FAQ

Can I use regular tofu instead of silken?
Yes, but the texture will be firmer. Silken tofu gives a smooth, soft bite that pairs so well with the spicy broth.

Where can I find Tom Yum paste?
Most Asian markets carry it, or you can order it online. Look for the vegetarian version if you’re keeping this plant-based.

What’s a good seafood mix for this soup?
Shrimp, scallops, or a frozen seafood medley (with mussels, squid, shrimp) works great. Just add it right before the tofu and let it cook through.

Do I need to use all the canned ingredients?
Nope! Use what you like. I’m personally a big fan of straw mushrooms, but you can leave out anything you’re not into.

Can I make this ahead of time?
Yes! It actually gets better the next day. Just don’t add the tofu until you’re ready to reheat and eat.