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.
