Name: Tom Yum Seafood Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 cups (2 liters) seafood or chicken stock; 4 stalks lemongrass, bottom third only, bruised and cut into 2-inch pieces; 6 kaffir lime leaves, torn; 2-inch piece galangal or ginger, sliced; 4-6 Thai bird's eye chilies, bruised (adjust to taste); 8 oz (225g) shrimp, peeled and deveined; 6 oz (170g) squid, cleaned and sliced into rings; 8 oz (225g) firm white fish fillets, cut into chunks; 8 oz (225g) fresh mushrooms, sliced (straw mushrooms or oyster mushrooms preferred); 3 tablespoons fish sauce; 4 tablespoons lime juice, freshly squeezed; 2 tablespoons Thai chili paste (Nam Prik Pao); 1 tablespoon palm sugar or brown sugar; ½ cup fresh cilantro leaves, chopped; 2 green onions, thinly sliced

Instructions

Prepare the broth

In a large pot, bring the stock to a boil. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Reduce heat and simmer for 10 minutes to infuse the flavors.
Add the aromatics

Stir in the Thai chili paste until dissolved. Add the mushrooms and simmer for 2-3 minutes until they start to soften.
Cook the seafood

Add the fish pieces first and cook for about 2 minutes. Then add the shrimp and squid, cooking for an additional 2-3 minutes until all seafood is just cooked through. Be careful not to overcook the seafood.
Season the soup

Turn off the heat. Add the fish sauce, lime juice, and palm sugar. Stir well to combine and taste, adjusting the seasonings if needed. The soup should have a balanced hot, sour, and slightly sweet flavor.
Serve the soup

Ladle the soup into serving bowls, making sure each bowl gets a good portion of seafood. Garnish with fresh cilantro leaves and sliced green onions. Serve immediately while hot.

Tom Yum Seafood Soup

Ingredients

Instructions

Nutritional Information