Description
This Ultimate Seafood Tom Yum is a classic Thai soup bursting with bold flavors from fresh lemongrass, kaffir lime leaves, galangal, and Thai chilies. Featuring a medley of succulent shrimp, squid, and mussels in a fragrant, tangy broth, this spicy seafood soup is perfect for those seeking an authentic, gluten-free, and dairy-free meal option. Ready in just 30 minutes, it’s an exquisite dish to enjoy any time.
Ingredients
Scale
Broth Ingredients
- 6 cups seafood or chicken stock
- 2 stalks lemongrass, cut into 2 inch pieces and lightly smashed
- 4 kaffir lime leaves, torn
- 3 slices galangal or fresh ginger
- 2 tablespoons Thai chili paste
- 2 to 3 Thai chilies, smashed
Seafood and Vegetables
- 8 ounces shrimp, peeled and deveined
- 6 ounces squid, sliced into rings
- 6 ounces mussels, scrubbed and debearded
- 1 cup mushrooms, sliced
- 1 medium tomato, cut into wedges
Seasonings and Garnish
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Broth: Bring the seafood or chicken stock to a gentle boil in a large pot over medium heat. Add the lemongrass, kaffir lime leaves, galangal, Thai chili paste, and smashed Thai chilies. Let it simmer for 5 minutes to infuse all the aromatic flavors into the broth.
- Add Vegetables: Add the sliced mushrooms and wedge-cut tomato to the simmering broth. Cook for 2 minutes allowing the vegetables to soften slightly and release their flavors.
- Cook the Seafood: Add the peeled and deveined shrimp, squid rings, and mussels to the pot. Cook until the seafood turns opaque and the mussels open up, approximately 3 to 4 minutes. This ensures the seafood is tender and perfectly cooked.
- Season the Soup: Stir in fish sauce, fresh lime juice, and sugar. Taste the broth and adjust seasoning as needed to balance salty, sour, and sweet notes.
- Finish and Serve: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with chopped fresh cilantro for a burst of freshness. Serve immediately for the best flavor.
Notes
- For a creamy variation, add 1/4 cup evaporated milk or coconut milk at the end of cooking to enrich the broth.
- Adjust the number of Thai chilies according to your preferred spice level.
- Ensure mussels are fresh and discard any that do not open during cooking.
- This soup is best served immediately to enjoy the seafood at its freshest texture.
