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California Tom Yum Soup

California Tom Yum Soup
  • Meal


  • Cusine

    California Thai Vegetarian


8 cups of water

2 large roma tomato , or mix

2 dried guajillo chile peppers, coarsely chopped

1 1/2 tablespoons palm, muscovado or brown sugar

1 quantity of Tom Yum Paste*

8 - 12 ounces mixed mushrooms

splash of shoyu or soy sauce, to taste

1/3 cup fresh lime juice, or to taste

1/4 cup chopped cilantro in each bowl, for serving

To serve: Serve on its own with lime wedges, or with steamed rice, and warm tofu. Bonus points for a drizzle of lemon olive oil, or lime oil for serving, and roasted cherry tomatoes.


Bring the water to a boil in a medium saucepan, add the raw tomato, guajillo chile, and sugar. Simmer for a few minutes, until the tomato softens a bit, add the Tom Yum Paste*. Allow to simmer for a minute or two, before adding the mushrooms. Simmer until tender, just a minute or two. Add a small splash of shoyu or soy sauce, and about half of the lime juice. Taste, and adjust with more of either, if needed. Place 1/4 cup of chopped cilantro in the base of each bowl, and top with the soup.