Tom Yum with Pearl Barley

Introducing our Tom Yum with Pearl Barley made in collaboration with Holland & Barrett, Borough Broth & Hodmedod's.


  • 1 tbsp coconut oil
  • 1 lemongrass stalk
  • 1 small piece ginger
  • 1 clove garlic
  • 1 red chilli
  • ½ tsp brown sugar
  • 1 pouch of Borough Broth Miso Seaweed Broth
  • 1 tbsp Dr. Will's Green Sauce
  • 80g tofu
  • 1 pak choi
  • 5 cherry tomatoes
  • 6 button mushrooms
  • 70g water chestnuts
  • 1 tbsp soy sauce
  • ½ lime, juiced
  • To serve, 60g Hodmedod's Pearl Barley


  1. Heat the coconut oil in a medium saucepan on a low heat and add the ginger, garlic, lemongrass and chilli; we want to cook the aromatics gently, until soft and translucent (approx. 6-8 mins)
  2. Now add the sugar, Green Sauce and Borough Broth, pop on the lid and bring to a simmer.
  3. Once simmering, take the lid off and let the broth reduce by roughly a third, then add in all the remaining veggies and tofu.
  4. Allow the whole broth to simmer for 10 mins, and when the tomatoes are starting to collapse, you’re pretty much there!
  5. Serve with cooked pearl barley and drizzle with soy sauce and a squeeze of lime. Enjoy!

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