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–+ servings
spicy seafood soup dish

Seafood Tom Yum Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 4 servings

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

For the best flavor, make sure to use fresh seafood and 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, so taste as you go and adjust seasonings to your preference.
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