Tom yum soup with tempeh

Loaded with spice, this aromatic tom yum soup with tempeh is full of flavour. Served with zucchini noodles and tempeh, this tasty dish is an easy way to warm up your meals this week.





  • 1/4 cup (60ml) rice bran oil
  • 500g tempeh, thinly sliced
  • 1 brown onion, finely chopped
  • 1 tbs finely chopped lemongrass or lemongrass paste
  • 4 garlic cloves, finely chopped
  • 1 long red chilli, thinly sliced
  • 11/2 cups (375ml) salt-reduced vegetable stock
  • 4 tomatoes, chopped
  • 2 x 250g pkts Coles Australian Zucchini Noodles
  • 1/4 cup (60ml) lime juice
  • 1 spring onion, thinly sliced
  • 1/2 cup coriander leaves
  • 1/4 cup (50g) cashews, toasted



Heat half the oil in a medium frying pan over medium-high heat. Cook the tempeh, in 2 batches, for 2 mins each side or until golden brown. Transfer to a plate and cover with foil to keep warm.


Meanwhile, heat the remaining oil in a medium saucepan over medium heat. Add the onion, lemongrass, garlic and chilli and cook, stirring occasionally, for 5 mins or until the onion softens.


Add the stock, tomato and 3 cups (750ml) water to the saucepan and bring to the boil. Reduce heat to medium-low and cook for 5 mins or until tomato softens slightly. Add the zucchini and cook for 2 mins or until tender. Stir in the lime juice.


Divide the soup among serving bowls and top with tempeh, spring onion, coriander and cashews.  

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.