Imagine the aroma of lemongrass and lime mingling with the richness of coconut milk, creating a symphony of flavors in Seafood Tom Yum Soup.
It’s a comforting, easy-to-make dish that brings the warmth and zest of Thai cuisine right into your kitchen.
As the soup simmers, the fresh seafood absorbs the vibrant spices, transforming into a delightful meal.
Let’s bring this comforting and exotic dish to life!
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon Thai red curry paste
- 4 cups chicken or seafood stock
- 1 cup coconut milk
- 2 stalks lemongrass, chopped
- 3 kaffir lime leaves, torn
- 2 inches galangal, sliced
- 1 cup mushrooms, sliced
- 200 grams shrimp, peeled and deveined
- 200 grams squid, cleaned and cut into rings
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 red chilies, sliced
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time when preparing and cooking Seafood Tom Yum Soup, follow this timeline:
- Reading and Understanding the Recipe (5 minutes)
- Allocate time to carefully read through the recipe, gather all necessary ingredients and equipment, and understand the steps involved.
- Prep Work (15 minutes)
- 0:00 – 0:05: Gather and prepare all ingredients. Chop the lemongrass, slice the galangal, slice the mushrooms, and clean and cut the squid.
- 0:05 – 0:10: Peel and devein the shrimp, and slice the red chilies.
- 0:10 – 0:15: Measure out the vegetable oil, Thai red curry paste, coconut milk, fish sauce, lime juice, and sugar. Tear the kaffir lime leaves and chop the cilantro.
- Cooking (20 minutes)
- 0:15 – 0:18: Heat the vegetable oil in the pot over medium heat and stir-fry the Thai red curry paste until fragrant.
- 0:18 – 0:20: Pour in the chicken or seafood stock and bring to a boil.
- 0:20 – 0:25: Add the coconut milk, lemongrass, kaffir lime leaves, and galangal to the pot and simmer to infuse flavors.
- 0:25 – 0:30: Add the mushrooms, shrimp, and squid to the pot and cook until the seafood is cooked through.
- 0:30 – 0:33: Stir in the fish sauce, lime juice, and sugar. Adjust to taste.
- 0:33 – 0:35: Add the sliced chilies and remove the soup from heat. Allow it to rest for 5 minutes to meld flavors.
- Serving (5 minutes)
- 0:35 – 0:40: Ladle the soup into bowls and garnish with fresh cilantro before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the vegetable oil in the pot over medium heat.
Add the Thai red curry paste and stir-fry for 1 minute until fragrant.
Pour in the chicken or seafood stock and bring to a boil.
Add the coconut milk, lemongrass, kaffir lime leaves, and galangal to the pot.
Simmer for 5 minutes to infuse the flavors.
Add the mushrooms, shrimp, and squid to the pot and cook until the seafood is cooked through.
Stir in the fish sauce, lime juice, and sugar, adjusting to taste.
Add the sliced chilies and remove the soup from heat.
Let the soup rest for 5 minutes to allow the flavors to meld.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Serving Tips
- Steamed Jasmine Rice: A classic accompaniment that helps balance the soup’s spicy and tangy flavors.
- Crusty Bread: Perfect for soaking up the fragrant broth and adding a satisfying crunch.
- Thai Basil Salad: A revitalizing side with a hint of sweetness that complements the soup’s robust flavors.
- Spring Rolls: These can add a crunchy texture and a different flavor profile to the meal.
- Grilled Vegetables: A healthy side option that adds a smoky flavor to the meal, enhancing the soup’s complexity.
Storage
To store Seafood Tom Yum Soup, refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove, but avoid overcooking the seafood to maintain texture and flavor.
Freezing
Seafood Tom Yum Soup can be frozen for future use.
Allow it to cool completely before transferring to airtight containers.
Label with the date, and freeze for up to 2 months.
Thaw and reheat gently.
Reheating
To reheat Seafood Tom Yum Soup, gently warm it on low heat on the stove.
Make sure not to overcook the seafood.
Avoid microwaving to prevent rubbery texture.
Stir occasionally.
Final Thoughts
To achieve the best flavor in your Seafood Tom Yum Soup, always opt for fresh seafood.
Adjust the level of spiciness by varying the amount of red curry paste and chilies. You can also add or substitute other seafood like fish or mussels.
The key to a great Tom Yum Soup is balancing the salty, sour, and spicy elements.
Taste as you go and adjust seasonings to your preference.
Frequently Asked Questions
Can I Make This Soup Vegetarian or Vegan?
You can transform this dish into a vegetarian or vegan version. Substitute vegetable stock for chicken or seafood stock, use tofu instead of shrimp and squid, and replace fish sauce with soy sauce for a plant-based alternative.
What Can I Use as a Substitute for Galangal?
You can substitute galangal with ginger, though it alters flavor slightly. Galangal’s unique, peppery undertones contrast ginger’s subtler warmth. Adjust usage proportionally, as ginger’s intensity is milder. Incorporate lime zest to mimic galangal’s citrusy notes for enhanced authenticity.
How Do I Properly Clean and Prepare Squid?
To properly clean and prepare squid, grasp the head firmly, pull it from the body, remove the quill, and rinse the mantle. Slice into rings. Make sure you detach the beak and peel off the skin for best texture.
Is It Possible to Make This Soup Less Spicy?
You can absolutely reduce the spiciness by decreasing the Thai red curry paste and red chilies. This adjustment modulates capsaicin concentration, resulting in a milder flavor profile while maintaining the soup’s essential aromatic and umami characteristics.
Can I Use Frozen Seafood Instead of Fresh?
You can substitute frozen seafood, but anticipate a potential textural deviation and reduced flavor intensity. Thaw completely before use to prevent a dilution effect, ensuring your dish retains its complex flavor profile and desired consistency.
Seafood Tom Yum Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon vegetable oil
- 1 tablespoon Thai red curry paste
- 4 cup chicken or seafood stock
- 1 cup coconut milk
- 2 stalk lemongrass chopped
- 3 leaf kaffir lime leaves torn
- 2 inch galangal sliced
- 1 cup mushrooms sliced
- 200 gram shrimp peeled and deveined
- 200 gram squid cleaned and cut into rings
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 red chilies sliced
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the vegetable oil in the pot over medium heat.
- Add the Thai red curry paste and stir-fry for 1 minute until fragrant.
- Pour in the chicken or seafood stock and bring to a boil.
- Add the coconut milk, lemongrass, kaffir lime leaves, and galangal to the pot.
- Simmer for 5 minutes to infuse the flavors.
- Add the mushrooms, shrimp, and squid to the pot and cook until the seafood is cooked through.
- Stir in the fish sauce, lime juice, and sugar, adjusting to taste.
- Add the sliced chilies and remove the soup from heat.
- Let the soup rest for 5 minutes to allow the flavors to meld.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
