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
Scale
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
