Vegetarian Tom Yum Pho

This delicious vegetarian recipe by Chef Antonio Park using Cambell's Pho Broth is sure to please!

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1 carton CAMPBELL’S® Ready To Use Pho Broth
  • 1 large stalk  lemongrass, sliced
  • 1 tbsp (15 mL) galangal
  • 4 kaffir lime leaf
  • 4 Thai chilies
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) shiitake mushrooms, sliced
  • 1/3 cup (80 mL) oyster mushrooms, sliced
  • 1 large roma  tomato, chopped
  • 1 1/2 tbsp (23 mL) maple syrup
  • 1/3 cup (80 mL) red onion, diced
  • 1/3 cup (80 mL) white onion, diced
  • 2 tbsp (30 mL) reduced sodium  soy sauce
  • 3 tbsp (45 mL) lime juice
  • 1 cup (250 mL) enoki mushrooms
  • 1/2 cup (125 mL) chopped  cilantro


  1. In a large pot, combine broth, lemongrass, galangal, kaffir lime leaves, Thai chilies, garlic, shiitake and oyster mushrooms, roma tomatoes, maple syrup, red and white onion, soy sauce and lime juice. Bring to a boil then let simmer for 10 minutes. Remove lime leaves.
  2. Place enoki mushrooms in the bottom of serving bowls, and ladle soup overtop.
  3. Garnish with cilantro.

Recipe tips

  • For extra spice, slice Thai chilies prior to combining with other ingredients.
  • If available, garnish with kaffir lime slices. 
  • For added flavor and texture, add more soy sauce and a splash of coconut milk. 

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Amount Per Serving
Calories 90
Sodium 900 mg
Carbohydrate 18 g
Dietary Fibre 2 g
Protein 2 g
Calcium 2 %DV
  • One serving of vegetables

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