Tom Yum Miso Soup is an easy “one-pot meal” soup to put together and an effective way to boost your gut health. By including chicken bone broth or miso paste, alongside fibre-rich vegetables, your simple and full of flavour meal is also a great gut healer.

To make Tom Yum Miso Soup, you’ll need:

Servies 2

  • 500ml Good quality chicken (or V Vegetable) stock
    • 1 small fresh lemon grass stalk (or dried or paste)
    • 2-3 kaffir lime leaves (fresh or dried)
  • 1 tbsp miso paste
  • 1 tsp chilli paste/sauce or 1 tsp dried chillis (optional)
  • 100ml coconut milk

To make the Tom Yum Miso soup paste

  • 2 inch piece fresh ginger
  • 2 garlic cloves
  • 1 small red chilli (optional)
  • 2 tbsp sesame oil
  • 1 tbsp light soy sauce

Vegetables – your choice of all but preferably NOT None!

…1 handful

  • sugar snaps/mangetout
  • cherry tomatoes, halved (around 8)
  • beansprouts
  • mushrooms, sliced
  • bok choy
  • fresh spinach leaves
  • Fresh coriander leaves, roughly chopped

Here’s How…

Bring the broth to the boil along with the lemongrass and kaffir lime leaves. Continue to simmer gently over a low heat for at least 10mins until the fragrant aromas are released and then turn off the heat and allow the flavours to infuse.

Meanwhile, make the paste by blending all the ingredients together in a food processor. Scrape down in between to ensure an even smooth paste. Set aside.

Heat a separate pan, and then add the paste. Fry for 2-3 mins over a gentle heat, until the aromas are released.

Now add the broth, over a sieve to remove the lemongrass and lime leaves. Add the chillis or chilli paste (if using) Bring to the boil.

Next, add the mushrooms and cook for 5mins, before adding the sugar snaps/mangetout, cherry tomatoes and beansprouts. Cook for a further 1-2mins so the vegetables are cooked but still vibrant in colour.

Finally, add the miso paste and coconut milk. Stir through and check seasoning, adding salt if necessary.

Serve topped with roughly chopped fresh coriander and a squeeze of lime.



  • If you’re using stock made from cubes or bouillon powder, make it strong and full of flavour
  • Take care not to add too much chilli; adding a little at a time.
  • Be careful with salt and only add at the end once you’ve had a chance to taste. The miso, soy sauce and broth are already salty.
  • Adding lime juice will temper any excess chilli and will also lift all the pungent flavours in this dish.
  • To make this a more hearty soup, you can add any noodles; egg noodles or GF rice or soba noodles work well here.