Kimchi Peanut Tom Yum Style Soup

A bold, fragrant twist on a Southeast Asian classic, this Kimchi Peanut Tom Yum Style Soup is a symphony of umami, spice, and soul-soothing nourishment. Infused with the aromatic depths of lemongrass, lime leaf, and ginger, and elevated by the tangy complexity of fermented kimchi and its brine, this broth offers both comfort and fire. Crunchy peanut butter lends a creamy richness, while a medley of fresh vegetables dances through every spoonful—bright tomatoes, tender asparagus, and earthy mushrooms. Whether you keep it plant-based or enrich it with tofu, prawns, or chicken, this vibrant bowl promises to warm, awaken and satisfy with every mouthful.

Some bowls are meant to nurture and nourish

Never underestimate the unctious mouthfeel of peanut butter, soothing and moreish..

One to enjoy either on your own or an intimate gathering with loved ones, fuelling the warm glow from within

tom yum, vegan soup, chill soup, vegan tom yum, kimchi, peanut butter, healthy lunch, healthy meals, quick meals, bowl food, healthy dinner, thai food

Author: Suze Morrison

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Kimchi Peanut Tom Yum Style Soup

Prep time: 20 MinCook time: 28 MinTotal time: 48 Min

A bold, fragrant twist on a Southeast Asian classic, this Kimchi Peanut Tom Yum Style Soup is a symphony of umami, spice, and soul-soothing nourishment. Infused with the aromatic depths of lemongrass, lime leaf, and ginger, and elevated by the tangy complexity of fermented kimchi and its brine, this broth offers both comfort and fire. Crunchy peanut butter lends a creamy richness, while a medley of fresh vegetables dances through every spoonful—bright tomatoes, tender asparagus, and earthy mushrooms. Whether you keep it plant-based or enrich it with tofu, prawns, or chicken, this vibrant bowl promises to warm, awaken and satisfy with every mouthful.

Ingredients

• 1 Litre Mushroom/ Vegetable Stock
• 1 Large Onion, sliced
• 2 Red Chillies, sliced
• 1 Thumb Ginger, peeled and grated
• 2 Sticks Lemongrass
• 3 Lime Leaves, shredded
• 2 Carrots, batons
• 200g Baby Corn, halved lengthways
• 200g Cherry Tomatoes
• 2 Courgettes, Sliced
• 100g Mushrooms, Sliced
• 100g Asparagus, halved
• 50ml Kimchi Brine
• 100g Kimchi
• 100g Crunchy Peanut Butter
• 1tsp Brown Sugar
• 1tbsp White Miso
• Handful Fresh Coriander, Thai Basil & Chopped Spring Onions & Lime wedges to serve
• You can add cooked tofu, prawns or chicken for extra protein if liked

Instructions

1. Add the stock to a large pan along with the onion, ginger, lemongrass, lime leaves & chillies. Bring to a boil and simmer for 10 minutes. Add the Carrots and cook 5 minutes more before adding the tomatoes, mushrooms, courgettes and baby corn. Cook for 10 minutes.
2. In a bowl mix the miso with the kimchi brine to form a paste, stir in the peanut butter and sugar. Stir into the stock and add the asparagus, cook for 2 minutes then remove from the heat. Stir through the kimchi.
3. Taste, adjust the seasoning to your liking, it may need extra sugar or lime (the kimchi will add acidity)
4. Ladle into 4 bowls, add extra protein if using, garnish and serve immediately

https://gourmetglow.co.uk/recipes/kimchi-peanut-tom-yum-soup

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