Seafood Tom Yum Soup
Thai soup combines fresh seafood with aromatic herbs and spices, creating a comforting bowl of bold flavors. With its balance of spicy, sour, and savory notes, it’s a perfect dish to warm the soul.
Ingredients:
- 1 liter of water or seafood stock
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 5 kaffir lime leaves, torn
- 1-inch piece of galangal, sliced
- 2-3 bird’s eye chilies, crushed (adjust to taste)
- 200g shrimp, peeled and deveined
- 150g squid, cleaned and sliced into rings
- 100g fish fillets, cut into bite-sized pieces
- 1 cup mushrooms, sliced
- 2 tablespoons halal fish sauce
- 2 tablespoons lime juice
- 1 tablespoon chili paste in oil (optional for extra flavor)
- 1 teaspoon palm sugar
- Fresh cilantro, chopped (for garnish)
Instructions:
1. Prepare the Broth:
- In a large pot, bring water or seafood stock to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Simmer for 5 minutes to infuse the flavors.
2. Add Seafood and Mushrooms:
- Add shrimp, squid, fish, and mushrooms to the pot. Cook for 5-7 minutes until the seafood is fully cooked and tender.
3. Season the Soup:
- Stir in halal fish sauce, lime juice, chili paste (if using), and palm sugar. Taste and adjust the seasoning to balance the spicy, sour, and slightly sweet flavors.
4. Serve:
- Ladle the hot soup into bowls. Garnish with fresh cilantro and serve immediately.
