Rachel de Thample’s tom yum tea recipe

Tom yum tea recipe

Forager, chef and food writer Rachel de Thample describes this as “a brilliant cold-busting tea that tastes rather like tom yum soup”.

Take two to three times daily when you feel a cold coming on, but avoid drinking it late at night as the ginger and cayenne make this quite a stimulating tea. 


Tom yum tea recipe


  • Makes 1 x 200ml serving
  • 1 lemon
  • 1 garlic clove
  • 2cm piece of fresh ginger
  • A pinch of cayenne pepper
  • 200ml freshly boiled water
  • 1/2–1 teaspoon raw honey or maple syrup


  1. Strip the lemon zest using a vegetable peeler and put it into a mug. Squeeze in the juice (straining out the pips). Peel and grate or crush the garlic straight into the mug. Peel and grate in the ginger and add a pinch of cayenne pepper.
  2. Pour over the freshly boiled water and steep for 5–10 minutes. Sweeten with honey or maple syrup to taste.

Tonics & Teas by Rachel de Thample is published by Kyle Books, priced £9.99. Photography by Ali Allen.

Listen to our interview with Rachel de Thample – ‘Making a foraged Christmas feast’ –on ApplePodbeanPocketcastsTuneInLibsynStitcher and Acast.