Drawing inspiration from the intricate symphony of salty, sweet, and sour notes of Thai cuisine, this wholesome broth blends turmeric, chili, and lime—a perfect remedy to uplift your spirits during colder months.

Thailand's iconic tom yum soup boasts an enigmatic past that sparks debate. Believed to have been savored since the 14th Century, some suggest it originated from royal chefs of the Ayutthaya Kingdom to highlight the region's diverse culinary treasures. Others credit its invention to a Thai boatman enriching a boiling soup with shrimp paste, lime leaves, and lemongrass during a trade route to China. Yet another theory links it to humble farmers creating flavor-filled dishes steeped in herbs and spices. Regardless of its beginnings, tom yum has cemented its place as a cornerstone of Thai cuisine. In a twist on tradition, South African food writer Samantha Dormehl reimagines this classic as a healing, plant-based broth.

"Tom yum soup holds a special magic for me," Dormehl shares. "It's about achieving that signature balance of salty, sweet, sour, and astringent flavors. It reminds me of sitting at a beachside restaurant in Thailand, toes dug into the sandy shore, savoring a rich vegetarian tom yum with hearty mushroom chunks, creamy coconut milk, spicy tom yum paste, and a sprinkle of roasted peanuts. Simply unforgettable."

Inspired by her yearning for something nourishing, Dormehl crafted a plant-based broth—aptly named "Everyday Healing Broth"—designed to invigorate during winter months.

"This broth combines the warming goodness of ginger, anti-inflammatory turmeric, and vitamin C-rich chili," she explains. "Together, they create a revitalizing experience that clears airways, opens the chest, and refreshes your senses. Eating this broth delivers an energizing uplift—it’s almost euphoric!"

Currently residing on a smallholding along South Africa's picturesque Garden Route, Dormehl grows her own produce and experiments with plant-based flavors. As a recipe developer and menu consultant, her expertise culminates in her book, The Wanderlust Kitchen, releasing February 11, 2025. This visually rich cookbook features plant-based recipes from her worldly adventures, including stops in Thailand, India, Belgium, Nicaragua, Hong Kong, and California, merging her photography skills and culinary storytelling.

"My passion for plant-based cooking began in India," Dormehl recalls. "The vegetarian dishes there were astounding. Eating that way made me feel vibrant and light, especially as I was immersed in yoga practices at the time. I felt deeply attuned to my body, and it naturally became the way I ate."

The cookbook takes readers across the globe, featuring recipes like Salsa Macha—a hearty salsa from Veracruz in Mexico; Jackfruit Tostadas inspired by Sri Lankan flavors; and Kitchari, a traditional Ayurvedic lentil dish from India. Alongside vibrant food photography, Dormehl includes meditative mantras, travel images, and practical substitutions to make these recipes approachable anywhere. While fully vegan, the book isn’t exclusive to plant-based enthusiasts.

"The creativity surrounding plant-based dishes has expanded so much in the past decade," Dormehl notes. "Even those who aren’t strictly vegetarian are embracing more plant-forward meals. There’s a growing understanding of how colorful, whole foods impact health—it’s not just about reducing meat but celebrating plants."

Dormehl’s views on food partially stem from personal tragedy; after losing her partner to a lightning accident and facing health challenges herself, she turned to food as a tool for physical and emotional healing. To her, every meal is an opportunity to either nourish and restore or create imbalance.

"Whenever I travel and discover something amazing, I think—how can I transform this into a plant-based dish? Or, how can I make it healthier and more medicinal?" Dormehl reflects. "Many of these ideas are rooted in the Ayurvedic principles I studied in India."

Although inspired by international flavors, Dormehl ensures her recipes work universally. "The goal was to create adaptable recipes. If you don’t have one ingredient, there’s always a substitute—or you can skip it entirely, and it will still taste amazing," she emphasizes.

Describing her "Everyday Healing Broth," Dormehl states, "It’s vibrant, comforting, and so easy to make. In just 25 minutes, you sauté ginger, turmeric, garlic, and scallions in coconut oil with miso paste before simmering veggies, mushrooms, and a hint of lime or lemon juice in vegetable broth. Finally, toss in greens for a pop of vibrant color. It’s a recipe you can make once and sip throughout the week—simple, yet deeply nourishing."

Everyday Healing Broth with Turmeric for Inflammation

By Samantha Dormehl

Serves: 2

"This broth is an ideal immuno-boosting, detoxifying companion when you sense flu symptoms creeping in—it provides comfort and strength when you need it most."

Method:

Step 1: Over medium heat, sauté miso paste, ginger, turmeric, garlic, and spring onions/scallions in coconut oil for 1-2 minutes until fragrant.

Step 2: Add mushrooms and cook for 5 minutes.

Step 3: Add the remaining ingredients, except spinach or pak choi/bok choy, and cover with vegetable stock. Simmer on low heat for 20 minutes, then add the greens during the last 3 minutes to retain their vibrant color.

Step 4: Top with toasted peanuts, fresh mint, purple cabbage, and sauerkraut before serving.

Recipe republished with permission from The Wanderlust Kitchen by Samantha Dormehl (Nourish Books).

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