top of page

Asian inspired soup

Loosely based on the Thai Tom Yum soup, this is a great tasting soup combining the wonderful flavours of lemongrass, kaffir leaves, chili and coriander. 

Asian inspired soup

Preparation: 10 minutes

Cooking time: 15 minutes

Serves: 4


  • 100 g dried Vermicelli bean noodles

  • 200 g Udon noodles

  • 3 tablespoons tom yam paste

  • 1/2 small red onion, quartered, thinly sliced

  • 4 cloves garlic, thinly sliced

  • 1 liter vegetable stock

  • 1 cup water

  • 1 stalk lemongrass, chopped in big pieces

  • 3 kaffir leaves

  • 1 tablespoon fish sauce

  • 1 cup shredded cooked chicken (free-range)

  • 165ml can coconut milk

  • 1/2 cup beansprouts

  • 1 small red chilli, thinly sliced

  • Spring onions, sliced

  • Fresh coriander leaves, chopped


  • Cover the vermicelli noodles with cold water and let soak for 15 minutes at room temperature. Drain.

  • Meanwhile, heat a saucepan over medium-high heat. Cook tom yam paste, stirring, for 1 minute or until fragrant.

  • Add onion and garlic. Cook, stirring, for 2 minutes or until softened.

  • Stir in stock, water, *lemongrass, kaffir leaves and fish sauce. Cover and bring to the boil. Simmer for 5 minutes.

  • Add chicken, vermicelli noodles and udon noodles and cook for another 5 minutes or until heated through. Remove from heat.

  • Stir in coconut milk

  • Serve in bowls and top with beansprouts, chilli, spring onions and coriander.

*Remove the lemongrass before serving.

Nutrition (per serve):

Calories 381; Fat 14 g; Sat. Fat 6.6 g; Carbs 47.5 g; Sugar 8 g; Fiber 1 g; Protein 11.7 g

bottom of page