ต้มยำผัก

Origin

Tom Yum Pak is a home-style version of traditional Thai tom yum soup that gained popularity in the 1980s, especially among health-conscious individuals and vegetarians. The goal was to preserve the distinctive character of authentic tom yum while replacing animal protein with a variety of vegetables, resulting in a delicious and healthy meal.

Characteristics and Flavor

Tom Yum Pak features a golden-yellow hue from the curry paste, with a fragrant aroma from lemongrass, kaffir lime leaves, and galangal. The broth delivers a harmonious blend of sour, spicy, sweet, and salty flavors. The vegetables remain crisp and intact, not mushy. The broth is clear, fragrant, and light—not heavy or greasy.

Ingredients

Assorted vegetables such as pumpkin, yard-long beans, tomatoes, green bell peppers, corn, 1 stalk lemongrass, 5 kaffir lime leaves, 1 piece galangal, 2 tablespoons tom yum curry paste, 3 tablespoons lime juice, 1 tablespoon fish sauce, 1 teaspoon white sugar, 1.5 liters water

How to Eat

Serve hot with steamed white rice, or enjoy as a soup alongside a fresh vegetable salad for added refreshment.

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