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

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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.