If you are craving a soup that bursts with flavor in every spoonful, this Ultimate Seafood Tom Yum Recipe is exactly what you need on your table. A symphony of tangy, spicy, and herbal notes mingles with fresh seafood, making each bite a vibrant experience. Whether you’re a seafood lover or a fan of authentic Thai cuisine, this recipe delivers a perfect balance of heat, sourness, and umami that will warm your soul and thrill your taste buds.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this delectable soup. Each component is simple yet vital, contributing layers of flavor, texture, and aroma that make this Ultimate Seafood Tom Yum Recipe truly unforgettable.
- 6 cups water: The base for your broth, creating a light yet flavorful canvas.
- 1 stalk lemongrass (trimmed and smashed): Adds a fresh, citrusy fragrance that defines tom yum’s signature brightness.
- 4 kaffir lime leaves (torn): Imparts a vibrant, zesty aroma that lifts the entire soup.
- 3 slices galangal or ginger: Provides a peppery, warming note essential for depth.
- 3 Thai bird’s eye chilies (smashed): Packs spicy heat that wakes up your palate.
- 2 cloves garlic (smashed): Adds savory richness and aroma.
- 1/2 onion (sliced): Brings subtle sweetness to balance the tartness.
- 8 oz shrimp (peeled and deveined): Tender seafood sweetness that cooks quickly.
- 6 oz squid (cleaned and sliced): Offers a chewy, delightful texture contrast.
- 6 oz mussels or clams (cleaned): Brings briny depth and natural ocean flavor.
- 4 oz white fish (cubed): Adds flaky, delicate seafood body to the soup.
- 1 cup mushrooms (straw, oyster, or button): Earthy and meaty, complementing the seafood perfectly.
- 3 tablespoons fish sauce: The salty, umami star that ties all the flavors together.
- 2 tablespoons Thai chili paste (nam prik pao): Offers smoky sweetness and chili complexity.
- 2 tablespoons lime juice (or to taste): Essential sour kick that brightens and balances the soup.
- 1 teaspoon sugar: A tiny hint of sweetness to mellow the sharp flavors.
- 1/4 cup evaporated milk or coconut milk (optional): For a creamy, luscious twist on the classic.
- Chopped fresh cilantro for garnish: Adds fresh herbal brightness and color.
How to Make Ultimate Seafood Tom Yum Recipe
Step 1: Prepare the Aromatic Broth
Start by bringing 6 cups of water to a vigorous boil in a large pot. Add the lemongrass, kaffir lime leaves, galangal, smashed chilies, garlic, and sliced onion to the pot. Let this mixture simmer gently for 10 to 15 minutes so all those fragrant aromatics infuse the broth with their vibrant essence. If you prefer a smoother soup, strain out the solids at this stage; however, leaving them in creates a more rustic, authentic presentation.
Step 2: Add Mushrooms and Seafood
Once your broth is alive with flavor, toss in the mushrooms and then layer in the seafood carefully. Begin with the mussels or clams, as they take a bit longer to open. After about 2 minutes, add the squid and white fish cubes, followed by the shrimp last since they cook very quickly. Let the soup simmer gently for another 5 to 7 minutes until all the seafood is tender and perfectly cooked through.
Step 3: Season the Soup
With the seafood cooked, it’s time to bring your Ultimate Seafood Tom Yum Recipe together through seasoning. Stir in the fish sauce, Thai chili paste, and sugar, adjusting quantities to your taste preference. If you want a richer, creamier soup, mix in the evaporated milk or coconut milk now and let it warm through without boiling.
Step 4: Add the Final Touch of Lime
Turn off the heat and squeeze in fresh lime juice to taste. This last acid note is what truly lifts the soup and balances all the spicy, savory flavors, creating the tangy punch tom yum soup is famous for.
How to Serve Ultimate Seafood Tom Yum Recipe
Garnishes
Fresh cilantro sprinkled on top adds that final burst of color and freshness that brightens the flavor with an herbal touch. Feel free to add thin slices of fresh chilies if you’re craving extra heat or a wedge of lime on the side for more zesty fun at the table.
Side Dishes
This soup is fantastic served alongside steamed jasmine rice, which is traditional and perfect for soaking up the delicious broth. You might also want to offer some crunchy Thai-style fried shallots or a refreshing cucumber salad to add texture and balance to your meal.
Creative Ways to Present
For a fun and interactive dining experience, serve the Ultimate Seafood Tom Yum Recipe in small individual bowls or Asian-style soup spoons for an appetizer option. Garnish each serving with a sprig of cilantro and a chili slice for a beautiful, inviting presentation that’ll impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Ultimate Seafood Tom Yum Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that seafood is best fresh, so try to enjoy any leftovers soon for the best taste and texture.
Freezing
Freezing this soup is not highly recommended because the delicate seafood may toughen and the flavors could mellow unevenly. If you must freeze, separate the broth from the seafood first and freeze only the broth. Reheat and add fresh seafood at serving time for the best results.
Reheating
When reheating the soup, do so gently on the stovetop over low heat to prevent overcooking the seafood. Add a splash of water or broth if it has thickened, and always finish with a fresh squeeze of lime juice to brighten it up again.
FAQs
Can I use other types of seafood in the Ultimate Seafood Tom Yum Recipe?
Absolutely! Feel free to swap in your favorite seafood such as crab, scallops, or even firm fish fillets. Just keep the cooking times in mind to avoid overcooking delicate seafood.
Is it possible to make this soup vegetarian or vegan?
Yes, you can omit the seafood and fish sauce, using tofu or mushrooms as the main protein and vegan fish sauce or soy sauce as a substitute. The key aromatics like lemongrass and kaffir lime leaves will still give you that authentic tom yum flavor.
How spicy is the Ultimate Seafood Tom Yum Recipe?
The soup has a medium to hot level of spiciness thanks to the bird’s eye chilies and Thai chili paste. You can adjust the heat by adding fewer chilies or removing seeds, or increase heat for more kick as desired.
What is the difference between using evaporated milk and coconut milk?
Evaporated milk adds creaminess with a subtle sweetness without overpowering the soup, while coconut milk imparts a richer, creamier texture with a tropical coconut flavor. Both make the soup more luxurious but coconut milk is more traditional in some versions.
Can I prepare the broth ahead of time?
Yes, the aromatic broth can be made a day in advance and refrigerated. When ready to serve, just reheat the broth and add the fresh seafood for a quick, flavorful meal.
Final Thoughts
The Ultimate Seafood Tom Yum Recipe is a truly special dish that brings the vibrant flavors of Thailand right into your kitchen. With fresh ingredients and straightforward steps, it’s a perfect recipe to impress your family, friends, or even just to treat yourself. I can’t wait for you to try it and experience the magic of that spicy, sour, and savory harmony in every bowl!
Print
Ultimate Seafood Tom Yum Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Ultimate Seafood Tom Yum is a vibrant and aromatic Thai soup featuring a spicy and sour broth infused with fresh lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Loaded with a medley of seafood such as shrimp, squid, mussels, and white fish, this soup offers a perfect balance of flavors complemented by the umami richness of fish sauce and the brightness of lime juice. Optionally creamy with evaporated or coconut milk, it’s a comforting yet refreshing dish perfect for seafood lovers.
Ingredients
Broth and Aromatics
- 6 cups water
- 1 stalk lemongrass (trimmed and smashed)
- 4 kaffir lime leaves (torn)
- 3 slices galangal or ginger
- 3 Thai bird’s eye chilies (smashed)
- 2 cloves garlic (smashed)
- 1/2 onion (sliced)
Seafood
- 8 oz shrimp (peeled and deveined)
- 6 oz squid (cleaned and sliced)
- 6 oz mussels or clams (cleaned)
- 4 oz white fish (cubed)
Other Ingredients
- 1 cup mushrooms (straw, oyster, or button)
- 3 tablespoons fish sauce
- 2 tablespoons Thai chili paste (nam prik pao)
- 2 tablespoons lime juice (or to taste)
- 1 teaspoon sugar
- 1/4 cup evaporated milk or coconut milk (optional, for creamy version)
- Chopped fresh cilantro for garnish
Instructions
- Prepare the broth: Bring 6 cups of water to a boil in a large pot. Add smashed lemongrass, torn kaffir lime leaves, galangal slices, bird’s eye chilies, smashed garlic, and sliced onion to the boiling water. Reduce the heat and let it simmer gently for 10–15 minutes to extract deep flavors from the aromatics.
- Strain the broth (optional): If you prefer a clear stock, strain the broth to remove the solids. For a more rustic and intensely flavored soup, you can leave the aromatics in the pot.
- Add mushrooms and seafood: Add the mushrooms followed by the seafood in stages, beginning with mussels or clams, then squid and white fish cubes, and finally shrimp. Simmer gently for 5–7 minutes until all the seafood is cooked through and tender.
- Season the soup: Stir in the fish sauce, Thai chili paste (nam prik pao), and sugar. If you want a creamy version, add the evaporated or coconut milk now and mix well. Adjust the heat or saltiness if needed.
- Finish with lime juice and garnish: Turn off the heat and add lime juice to taste, balancing the spicy, sour, and salty flavors. Ladle the soup into bowls, garnish with chopped fresh cilantro, and serve immediately with steamed jasmine rice for a complete meal.
Notes
- For authentic flavor, use fresh Thai ingredients like galangal and kaffir lime leaves.
- Adjust the chili amount to increase or decrease the soup’s spiciness according to your preference.
- This recipe can be adapted by substituting seafood with chicken or tofu for a different protein option.
- Omitting evaporated or coconut milk keeps the soup dairy-free and closer to the traditional Tom Yum.
- Serve hot to enjoy the full depth of aromatic flavors.
