If you’re craving a bowl full of bold flavor, irresistible aroma, and a generous helping of the ocean’s finest, look no further than the Ultimate Seafood Tom Yum. This classic Thai soup is a dazzling medley of fresh seafood, vibrant herbs, and a citrusy, spicy broth that wakes up every sense. I love how it balances creaminess and heat, thanks to a finish of coconut milk (if you wish) and an aromatic blend of lemongrass, galangal, and kaffir lime. Whether you’re a longtime fan of Thai cuisine Soup
Ingredients You’ll Need
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Broth:
- 4 cups water or seafood stock
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 5 slices galangal
- 5 kaffir lime leaves (torn)
- 2 Thai bird’s eye chilies (smashed)
Seafood and Seasonings:
- 8 oz shrimp (peeled and deveined)
- 6 oz squid (cleaned and sliced)
- 6 oz mussels or clams (cleaned)
- 4 oz white fish fillet (cubed)
- 1 cup mushrooms (halved)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp Thai chili paste (nam prik pao)
- 1 tsp sugar
- ½ cup evaporated milk or coconut milk (optional for creamy version)
Garnish:
- Fresh cilantro
How to Make Ultimate Seafood Tom Yum
Step 1: Build the Aromatic Broth
Start by bringing the water or seafood stock to a lively boil in a medium pot. Once it’s bubbling, add the lemongrass, galangal, kaffir lime leaves, and the Thai bird’s eye chilies straight in—no need to be fussy. Let these simmer for 5 to 7 minutes, giving them time to release those unmistakable, heady aromas that make Ultimate Seafood Tom Yum so unforgettable. You’ll know it’s ready when your kitchen smells like your favorite Thai restaurant!
Step 2: Add Mushrooms
Next, tip in the halved mushrooms and let them cook for about 3 minutes. Mushrooms are like little sponges, soaking up every bit of the citrusy, spicy goodness in the pot. Cooking them before the seafood ensures they’re perfectly tender and flavorful, not rubbery or overcooked later.
Step 3: Cook the Seafood
Now, the grand moment: slide in the shrimp, squid, mussels or clams, and cubes of white fish. Give everything a gentle stir and let the seafood poach just until it turns opaque and is barely cooked through—usually only 3 to 4 minutes. This way, you get that fresh-from-the-sea tenderness in every bite. Overcooked seafood is no one’s friend, so keep a close eye!
Step 4: Season the Soup
Reduce the heat to low. Stir in the fish sauce, lime juice, Thai chili paste, and sugar. If you’re going for the creamy version that makes this the Ultimate Seafood Tom Yum, add the evaporated or coconut milk now, swirling it through until the broth turns a beautiful, rich orange. At this stage, taste and tweak—add more lime for zing or fish sauce for salt as needed. The broth should be vibrant, tangy, and just the right kind of spicy.
Step 5: Finish and Serve
Take the pot off the heat and ladle your glorious soup into bowls, making sure each serving has a generous mix of seafood. Top with a flurry of fresh cilantro, and get ready to spoon up that signature Ultimate Seafood Tom Yum warmth and complexity. Serve the soup piping hot for the full, comforting effect.
How to Serve Ultimate Seafood Tom Yum
Garnishes
A final flourish of fresh cilantro brightens up the whole bowl, both visually and in flavor. For even more color and kick, scatter on a few finely sliced red chilies or extra lime wedges for folks who want an extra tangy twist. A small spoonful of chili oil can also be a game changer if you like turning up the heat.
Side Dishes
Pair your Ultimate Seafood Tom Yum with a tender serving of jasmine rice or sticky rice for something hearty to soak up the broth. A platter of crisp Thai spring rolls, a tangy papaya salad, or even some crunchy prawn crackers on the side creates a light yet satisfying Thai-inspired meal that’s fabulous for any occasion.
Creative Ways to Present
If you’re looking to impress, ladle the soup into small bowls for a tasting menu or serve in a big communal pot, letting everyone fish out their favorite bites. You can also serve the Ultimate Seafood Tom Yum with a choose-your-own garnish bar: sliced green onions, extra herbs, toasted peanuts, or even a dollop of coconut cream for more richness and fun color.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Ultimate Seafood Tom Yum (lucky you!), cool the soup quickly and transfer it into an airtight container. Store it in the fridge for up to 2 days—any longer, and the seafood can start to lose its texture.
Freezing
It’s best to freeze the broth by itself and add fresh seafood when reheating, since seafood can get tough after freezing and thawing. Pour cooled broth into freezer-safe containers, leaving some space for expansion, and store for up to one month.
Reheating
Gently reheat the soup in a pot over low to medium heat, just until steaming—avoid boiling, especially if the seafood is already cooked. If you’re using a frozen broth base, add in fresh seafood and mushrooms during the last few minutes of heating for best results.
FAQs
Can I make Ultimate Seafood Tom Yum less spicy?
Absolutely! Just use fewer chilies or leave the Thai chili paste out until the very end, allowing everyone to season to their own spice preference. You can also offer chili oil or fresh chilies at the table for heat lovers.
What can I substitute for galangal or kaffir lime leaves?
If you’re missing galangal, try a piece of fresh ginger instead—while not identical, it does evoke a similar warmth. For kaffir lime leaves, a strip of lime zest will get you pretty close; add a squeeze more lime juice for extra zing.
Is the creamy version traditional?
The creamy version (using evaporated or coconut milk) is actually very popular in parts of Thailand and in Thai restaurants around the world, though the clear version is more traditional. Both are delicious, so choose your favorite!
Can I use frozen seafood?
Of course! Just make sure to thaw the seafood fully and pat it dry before adding it to the soup. This helps it cook evenly and prevents the broth from getting cloudy.
How do I make Ultimate Seafood Tom Yum vegetarian?
Swap the seafood for extra mushrooms, tofu, or your favorite veggies, and use vegetable stock in place of seafood stock. Replace fish sauce with soy sauce or tamari to keep it plant-based—just as savory and satisfying!
Final Thoughts
If you’re even a little bit curious to try your hand at a one-pot wonder brimming with flavor, there’s truly nothing like making Ultimate Seafood Tom Yum at home. It’s vibrant, fragrant, and endlessly open to personalization—so gather your ingredients and treat yourself (and your lucky guests) to a taste of Thailand in your very own kitchen!
Print
Ultimate Seafood Tom Yum Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
Indulge in the ultimate seafood experience with this rich and flavorful Tom Yum soup. Packed with a variety of fresh seafood, aromatic herbs, and a spicy kick, this Thai-inspired dish is sure to impress your taste buds.
Ingredients
Broth:
- 4 cups water or seafood stock
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 5 slices galangal
- 5 kaffir lime leaves (torn)
- 2 Thai bird’s eye chilies (smashed)
Seafood and Seasonings:
- 8 oz shrimp (peeled and deveined)
- 6 oz squid (cleaned and sliced)
- 6 oz mussels or clams (cleaned)
- 4 oz white fish fillet (cubed)
- 1 cup mushrooms (halved)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp Thai chili paste (nam prik pao)
- 1 tsp sugar
- ½ cup evaporated milk or coconut milk (optional for creamy version)
Garnish:
- Fresh cilantro
Instructions
- Prepare the Broth: In a medium pot, bring the water or seafood stock to a boil. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5–7 minutes.
- Infuse Flavor: Add mushrooms and cook for another 3 minutes.
- Add Seafood: Stir in shrimp, squid, mussels, and fish. Cook for 3–4 minutes until seafood is done.
- Season and Finish: Reduce heat, add fish sauce, lime juice, chili paste, and sugar. For a creamy version, add milk. Adjust seasoning, garnish with cilantro, and serve hot.
Notes
- Experiment with seafood choices.
- Substitute lime zest and ginger if needed.
- Adjust spiciness to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 820mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 135mg
