If you have ever craved a soup that bursts with vibrant flavors, a perfect balance of spicy, sour, and savory notes, then the Ultimate Seafood Tom Yum Recipe is exactly what you need to try. This classic Thai dish brings together fresh seafood and aromatic herbs for a warming, soul-satisfying experience that can brighten any day. Whether you prefer it clear and light or creamy and rich, this soup delivers a sensational taste journey with every spoonful.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the Ultimate Seafood Tom Yum Recipe. Each item is chosen to create that authentic harmony of flavors, layering freshness, heat, and tang in every bowl.
- 1 tablespoon oil: Used to release the fragrant aromas of fresh herbs and build the base of the soup.
- 4 cups water or seafood stock: The liquid foundation that carries all the vibrant flavors.
- 2 stalks lemongrass (trimmed and smashed): Provides a citrusy punch that defines the soup’s lively character.
- 4 kaffir lime leaves (torn): Adds a unique, zesty fragrance that elevates the broth.
- 1-inch piece galangal (sliced): Introduces a warm, peppery aroma essential to Thai cooking.
- 3 Thai bird’s eye chilies (smashed): For that fiery kick that wakes up your palate.
- 1 medium shallot (sliced): Contributes subtle sweetness and depth.
- 200 grams shrimp (peeled and deveined): Adds tender, juicy seafood goodness.
- 200 grams squid (cleaned and sliced into rings): Brings a delightful chew and flavor.
- 150 grams firm white fish (cut into chunks): Offers a mild, flaky texture that soaks up the soup’s taste.
- 6–8 mussels or clams (cleaned): Infuse briny notes and a touch of the ocean.
- 200 grams mushrooms (halved): Adds earthiness and a meaty texture.
- 3 tablespoons fish sauce: The salty umami seasoning that makes the soup irresistibly savory.
- 1 tablespoon sugar: Balances the sour and spicy elements with a hint of sweetness.
- 3 tablespoons fresh lime juice: Brings the bright, sour tang that is signature to Tom Yum.
- 2 tablespoons Thai chili paste (nam prik pao): Adds smoky, sweet heat for complexity.
- 1/2 cup evaporated milk or coconut milk (optional for creamy version): Creates a smooth, rich texture if you prefer a creamy soup.
- Fresh cilantro and lime wedges for garnish: For a fresh, herbaceous finish and extra zing.
How to Make Ultimate Seafood Tom Yum Recipe
Step 1: Infuse the Broth with Aromatics
Start by heating oil in a large pot over medium heat. Toss in the lemongrass, kaffir lime leaves, galangal, Thai bird’s eye chilies, and shallot. Sauté these fragrant ingredients for one to two minutes until your kitchen fills with the intoxicating scents that promise something truly special.
Step 2: Build the Flavor Base
Pour in the water or seafood stock and bring everything to a gentle boil. Let it simmer for about five to seven minutes. This slow infusion draws the sharp, citrusy, and spicy qualities from the herbs and chilies, layering the broth with incredible depth.
Step 3: Add Mushrooms and Seasonings
Once the broth is infused, drop in the halved mushrooms and allow them to cook for a few minutes. Next, stir in fish sauce, sugar, and the Thai chili paste. These ingredients work together harmoniously, balancing salty, sweet, and spicy notes to create that unmistakable Tom Yum flavor.
Step 4: Cook the Seafood
Add all your seafood – shrimp, squid, fish, and mussels – to the pot. Simmer for three to five minutes until the seafood turns opaque and tender, and the mussels open up, releasing their delicate briny flavor into the broth. This step is crucial because overcooking seafood can lead to toughness, so keep a close eye.
Step 5: Final Touches
Remove the pot from heat and stir in fresh lime juice for that fresh, zesty finish. If you love a creamy texture, gently fold in the evaporated or coconut milk now. Give your soup a final taste and adjust with extra lime juice, fish sauce, or chili paste if you want to amplify any of the flavors.
How to Serve Ultimate Seafood Tom Yum Recipe
Garnishes
Serving your Ultimate Seafood Tom Yum Recipe with a handful of fresh cilantro leaves and a couple of lime wedges is an absolute must. The fresh herbs add a burst of color and brightness that complements the soup’s bold flavors beautifully. Lime wedges invite everyone to tailor the tanginess to their liking, keeping every bowl perfectly balanced.
Side Dishes
This soup is fantastic on its own but pairing it with steamed jasmine rice makes the meal even more satisfying. The fragrant rice mellows the heat and captures the broth, letting you savor each spoonful. You can also accompany it with light, crunchy vegetable stir-fries or a simple green salad to add some freshness and contrasting textures at the table.
Creative Ways to Present
For an impressive presentation, serve the soup in individual clear glass bowls so the colorful seafood and herbs shine through. Adding a small carved lime flower or arranging the cilantro creatively on top elevates the bowl visually. If you’re hosting a dinner party, place the pot in the center and let guests serve themselves to enjoy the warmth and aroma firsthand.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ultimate Seafood Tom Yum Recipe in an airtight container in the refrigerator for up to two days. Because seafood is delicate, it’s best to consume the soup quickly to maintain optimal freshness and flavor intensity.
Freezing
Freezing is not recommended for this soup since seafood can become rubbery and the fresh herbs and lime notes diminish in quality. If you do freeze, separate the broth and seafood to freeze them individually and combine upon reheating to maintain texture.
Reheating
When reheating your soup, do so gently over low heat to avoid toughening the seafood. Adding a squeeze of fresh lime juice and a touch more fish sauce after warming can revive the lively seasonings and keep it tasting just as vibrant as when freshly made.
FAQs
Can I make Ultimate Seafood Tom Yum Recipe vegetarian?
Absolutely! To make a vegetarian version, replace all the seafood with tofu and extra mushrooms. Swap fish sauce for soy sauce or a vegetarian fish sauce alternative, and use vegetable stock instead of seafood stock. This adjustment keeps that iconic Tom Yum flavor while being plant-based.
What is the difference between clear and creamy Tom Yum?
The key difference is the addition of evaporated or coconut milk in the creamy version, known as Tom Yum Nam Khon. It gives the soup a richer, silkier texture and mellows the heat slightly, while clear Tom Yum (Nam Sai) is lighter and more sharply tangy.
How spicy is the Ultimate Seafood Tom Yum Recipe?
This recipe has a lively heat from Thai bird’s eye chilies and chili paste, but you can easily adjust the spiciness by reducing the number of chilies or amount of chili paste. Tom Yum is all about balance, so tailor it to your personal preference without sacrificing flavor.
Can I use other seafood in this soup?
Yes, feel free to customize the seafood depending on what’s fresh and available. Scallops, crab meat, or lobster pieces work wonderfully. Just remember to adjust cooking times so everything stays tender and doesn’t overcook.
Is it okay to use regular lime juice instead of fresh?
Fresh lime juice is strongly recommended for the Ultimate Seafood Tom Yum Recipe because it provides a bright, fresh acidity that bottled lime juice just can’t match. It’s a small step that makes a big difference in flavor.
Final Thoughts
There is something truly magical about the Ultimate Seafood Tom Yum Recipe. It is more than just soup – it is a celebration of fresh seafood, aromatic herbs, and bold Thailand-inspired flavors all coming together in perfect harmony. I encourage you to give this vibrant dish a try; once you experience its layers of spicy, sour, and savory delight, I’m confident it will become a cherished favorite in your kitchen too.
Print
Ultimate Seafood Tom Yum Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Ultimate Seafood Tom Yum is a classic Thai spicy and sour soup that combines a fragrant broth infused with lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies with an assortment of fresh seafood including shrimp, squid, white fish, and mussels. Optionally creamy with coconut milk, this soup offers a perfect balance of heat, tang, and umami, making it a vibrant and comforting main course that’s gluten-free and bursting with authentic Thai flavors.
Ingredients
Soup Base
- 1 tablespoon oil
- 4 cups water or seafood stock
- 2 stalks lemongrass (trimmed and smashed)
- 4 kaffir lime leaves (torn)
- 1-inch piece galangal (sliced)
- 3 Thai bird’s eye chilies (smashed)
- 1 medium shallot (sliced)
Seafood & Vegetables
- 200 grams shrimp (peeled and deveined)
- 200 grams squid (cleaned and sliced into rings)
- 150 grams firm white fish (cut into chunks)
- 6–8 mussels or clams (cleaned)
- 200 grams mushrooms (halved)
Seasonings & Garnishes
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Thai chili paste (nam prik pao)
- 1/2 cup evaporated milk or coconut milk (optional for creamy version)
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare Aromatics: Heat the oil in a large pot over medium heat. Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, smashed bird’s eye chilies, and sliced shallot. Sauté for 1–2 minutes until fragrant to build a flavorful base.
- Make Broth: Pour in the water or seafood stock and bring to a gentle boil. Reduce heat and simmer for 5–7 minutes, allowing the broth to absorb the herbal and spicy aromas.
- Add Mushrooms: Add the halved mushrooms to the broth and cook for 2–3 minutes until tender, enhancing the soup’s texture and flavor.
- Season the Soup: Stir in the fish sauce, sugar, and Thai chili paste (nam prik pao), balancing salty, sweet, and spicy elements in the soup.
- Cook Seafood: Add shrimp, squid rings, fish chunks, and mussels to the pot. Simmer for 3–5 minutes until the seafood is just cooked through and the mussels have opened fully, ensuring freshness and tenderness.
- Finish Soup: Remove the pot from heat, then stir in fresh lime juice and the optional evaporated milk or coconut milk if a creamy version is desired. Taste and adjust seasoning with additional lime juice, fish sauce, or chili paste if needed.
- Garnish & Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot, ideally alongside steamed jasmine rice or enjoy on its own for a light yet satisfying meal.
Notes
- You can make this soup clear (Tom Yum Nam Sai) by omitting the evaporated or coconut milk or creamy (Tom Yum Nam Khon) by including it.
- For a vegetarian version, substitute seafood with tofu and mushrooms, and use soy sauce or vegetarian fish sauce instead of regular fish sauce.
- Adjust the number of bird’s eye chilies based on your preferred spice level.
- Use fresh seafood for the best taste and texture.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
