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–+ servings

Easy Seafood Tom Yum Recipe

Somjit Najaireeb
Sour and spicy, this Thai soup is easy to make once all the ingredients are prepared - it is just a matter of adding them to the pot at different times. Ready in half an hour, with just 1 stockpot, this fragrant and vibrant dish is sure to satisfy the appetise of your family and/ or your guests!
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Thai
Servings 6
Calories 301 kcal

Equipment

  • Sharp Kitchen Knife
  • Chopping Board
  • stockpot
  • Soup Ladle

Ingredients

Herbal Soup

  • 1 L chicken stock
  • 2 lemongrass, large, cut into half & smashed
  • 20 g young galangal, sliced thinly
  • 3 cilantro roots, cut from the cilantro stalks
  • 60 g shallots, peeled & washed
  • 7 kaffir lime leaves, cut into half
  • 5 mixed birds eye chillies, cut into half
  • 100 g tomato, cut into wedges

Seafood

  • 200 g squid, cut into flowers, washed & cleaned
  • 150 g clams, washed & cleaned
  • 320 g prawns, medium-sized, washed & cleaned
  • 3/4 tsp salt, to marinate

Add to the Soup

  • 5 tbsp Tom Yum Paste, adjust according to the colour and fragrance
  • 200 g oyster mushrooms
  • 120 g white shimeji mushrooms, separated to bite-sized pieces
  • 80 g tomato, cut into wedges
  • 35 g parsley, chopped
  • 35 g spring onions, chopped

Seasonings

  • 1/2 tsp salt, to taste
  • 3/4 tbsp sugar
  • 1.5 tbsp fish sauce
  • 3 tbsp lime juice

Garnish

  • 8 deep-fried chillies
  • 6 tbsp evaporated milk, 1 tbsp per serving, optional

Instructions
 

  • Prepare all the ingredients.
  • Place a stockpot on the stove and set the heat to medium. Pour the stock into the pot, and add the herbs: lemongrass, galangal, cilantro roots, shallots, kaffir lime leaves, bird's eye chillies, and 100g tomato wedges. Give the soup a gentle stir. Cover the pot and let it come to a rolling boil, for about 4 minutes.
  • While waiting, marinate the seafood. Marinate the squid flowers with 1/4 tsp of salt, rubbing to distribute it evenly. The clams do not need to be marinated, but they should be washed thoroughly.
  • Remove the horns, whiskers and legs from the prawns. Devein them by piercing the back of the prawns perpendicularly with a toothpick, in between the second and third last shell. Pull the vein out gently and discard it. Then, cut the back of the prawn to make it easy to remove the shells once cooked. Repeat for all the prawns. Then, marinate them with 1/4 tsp of salt on each side. Set the seafood aside.
  • When the soup is boiling vigorously, add the Tom Yum Paste, stirring until it is well combined. Then, let it come to a rolling boil.
  • Once the Tom Yum soup is boiling vigorously again, wash the mushrooms.
  • Add the squid and clams. Gently add each of the prawns to the surface of the soup, followed by oyster mushrooms and white shimeji mushrooms. Do not stir the pot once the seafood has been added to prevent the soup from becoming fishy. Cover the pot and let it boil for 2 minutes.
  • Open the cover and rotate the mushrooms so they are submerged in the soup. As all the seafood will be cooked by now, give the soup a taste. This helps us to adjust the seasonings as preferred.
  • Add the seasonings: 1/2 tap of salt, sugar and fish sauce. Stir until they are well combined.
  • Add the tomato wedges, parsley, and spring onions. Switch off the heat. Stir the soup and submerge the vegetables.
  • Taste and adjust as preferred.
  • Add lime juice, and stir gently to combine. Garnish with deep-fried chillies. Dish it out to individual bowls. Just before serving, garnish with parsley and spring onions and pour the evaporated milk all around the bowl.

Video

Notes

Tips
  • The seafood should only be added when the soup is boiling vigorously, and once added, avoid stirring them. This prevents the fishiness of the seafood from going into the soup.
  • Wash the mushrooms just before adding them to the soup to prevent them from becoming slimy.
  • Ensure the soup is no longer boiling before adding the lime juice. This prevents the lime juice from turning bitter.
  • Add evaporated milk (which is optional) just before serving. This helps keep the Tom Yum longer. Avoid adding the milk when the soup is boiling, to prevent it from becoming curd.
  • Make sure to watch the full video to see how I made it exactly!

Nutrition

Calories: 301kcalCarbohydrates: 30gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 217mgSodium: 1770mgPotassium: 808mgFiber: 2gSugar: 5gVitamin A: 37IUVitamin C: 190mgCalcium: 86mgIron: 4mg
Keyword easy, seafood soup, Tom Yum
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