A light broth with soft tofu and vegetables. It is often also called kaeng chuet
It is normal to change the ingredients that one wants in tom chuet. One can choose from several types and mixtures of vegetables and have such things as minced pork (moo sap), tofu (tahu), mung bean noodles (wunsen) and seaweed (sarai) to be added. The garden herb used in this soup will nearly always be Thai celery (khuen chai) and only sometimes coriander (cilantro).

The soup, as with most soups in Thai cuisine, is eaten together with other dishes and not as a starter. It being vegetable-based and with its fairly neutral taste, it goes well in combination with creamy coconut-based curries, spicy stir fries based on chilli pastes, and with deep fried dishes.