Recipe by: Sanha Bose

Serves: 6

Source: Family recipe



  • 5-6 cups vegetable or chicken stock
  • 2 stalks minced lemongrass
  • Young coconut meat from 1 coconut
  • 6 kaffir lime leaves
  • 1-2 cups soft tofu, sliced into cubes
  • 1-2 red chilies, sliced
  • 4 cloves garlic, minced
  • 1 inch piece galangal sliced into thin pieces
  • 1 cup fresh mushrooms, sliced
  • 2 cups baby pak choi, can substitute with broccoli or red bell pepper
  • 1 cup cherry tomatoes
  • 1/2 can coconut milk
  • 1 tsp. Brown sugar
  • 3-4 tbsp. Soy sauce
  • 1 tbsp lime juice
  • ½ cup fresh basil
  • 1/3 cup fresh coriander/cilantro, roughly chopped


  • Pour stock into a soup pot and boil.
  • Add the lemongrass, lime leaves, chili, garlic, and galangal.
  • Bring to a boil and continue boiling for 5 minutes until broth flavorful
  • Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
  • Add the pak choi and cherry tomatoes. Gently simmer 1-2 more minutes (vegetables should remain crisp).
  • Reduce heat to low and add the coconut milk, brown sugar, soy sauce, and lime-juice.
  • Add the soft tofu and gently stir.
  • Finally add the young coconut meat cut into thick strips
  • To serve, ladle soup into young coconut shells and garnish with fresh basil and coriander sprinkled over.


Add shrimps or chicken along with the vegetables to make non-vegetarian version.


Download PDF version here: thai-vegetariantom-yum-soup-sanha-bose