🍜 Thai · Soup · Easy difficulty · Contains meat or poultry
Tom Yum Tofu
A comforting Thai soup built around tofu, seasoned with stock and lemongrass.
- Prep time
- 8 min
- Cook time
- 17 min
- Total time
- 25 min
- Servings
- 6
- Calories
- 276 kcal
- Protein
- 20 g
- Carbs
- 20 g
- Fat
- 13 g
- Course
- Soup
About this Thai soup
Tom Yum Tofu is a Thai soup built around firm tofu. It takes about 25 min from start to finish, 8 minutes of prep and 17 minutes of cooking, and serves 6.
Cooking method: soup. Difficulty is rated easy. Contains meat or poultry, and marked gluten-free in our data.
Good for: under 25 minutes, light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 300 g firm tofu, cubed
- 1 litre stock
- 3 stalks lemongrass
- 4 kaffir lime leaves
- 3 slices galangal
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Add the tofu and stir for 2 minutes to release its flavour.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Stir in the stock, lemongrass and kaffir lime leaves, then pour in about 1 litre of water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Bring to the boil, reduce the heat and simmer for 12 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 5. Season to taste; blend half the soup for a creamier texture if you like.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Ladle into warm bowls and finish with lime juice.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
A squeeze of lemon at the end brightens any soup.
Equipment you will need
- Large pot
- Ladle
- Hand blender (optional)
Nutrition per serving
Estimated per serving: 276 kcal, 20 g protein, 20 g carbohydrate and 13 g fat. Roughly 29% of the energy comes from protein, 29% from carbohydrate and 42% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Tom Yum Tofu
Substitutions and variations
- Blend half the soup for a creamy texture without dairy.
- Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
- Freeze in portions before adding delicate garnishes, and add them fresh when reheating.
Frequently asked questions about Tom Yum Tofu
How long does Tom Yum Tofu take to make?
It takes about 25 min in total: 8 minutes of prep and 17 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 276 kcal, with 20 g protein, 20 g carbohydrate and 13 g fat. These are estimates for the recipe's 6 servings.
Is Tom Yum Tofu gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Tom Yum Tofu ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.