If you love diving into the vibrant flavors of Thai cuisine, then you’re going to adore this Ultimate Seafood Tom Yum Recipe. It brilliantly combines the fragrant aromas of lemongrass, galangal, and kaffir lime with the fiery kick of bird’s eye chilies and the delicate freshness of assorted seafood. Every spoonful bursts with a harmonious balance of spicy, sour, salty, and slightly sweet notes, making it the perfect dish to brighten any meal. Whether you’re a seasoned home cook or new to Thai cooking, this recipe will quickly become a cherished favorite on your roster.
Ingredients You’ll Need
To create the Ultimate Seafood Tom Yum Recipe, you only need a handful of fresh, essential ingredients that play a critical role in building the soup’s amazing depth and character. Each item has been thoughtfully selected to add unique layers of taste, texture, and color to this vibrant dish.
- 4 cups water: The clear base that carries all the bright flavors without overpowering the seafood.
- 1 stalk lemongrass (cut into 2-inch pieces and smashed): Offers a citrusy freshness that wakes up your palate.
- 5 slices galangal: Adds a peppery, slightly piney taste that’s signature to Thai soups.
- 4 kaffir lime leaves (torn): Infuses a subtle, zesty aroma essential for the soup’s character.
- 3 Thai bird’s eye chilies (crushed): Provides the fiery heat that makes Tom Yum unmistakable.
- 1 small onion (quartered): Adds mild sweetness and depth to the broth.
- 200 grams shrimp (peeled and deveined): Tender, juicy seafood star of the dish.
- 150 grams squid (cleaned and sliced): Offers a slightly chewy texture, balancing the softness of other seafood.
- 150 grams mussels or clams (cleaned): Brings a delightful briny richness.
- 100 grams white fish (cut into bite-sized pieces): Contributes a mild flavor and tender bite.
- 200 grams mushrooms (straw mushrooms or oyster mushrooms): Adds earthiness and body to the soup.
- 3 tablespoons fish sauce: Provides savory umami depth and seasoning.
- 2 tablespoons lime juice: The bright sour punch that energizes the broth.
- 1 tablespoon Thai chili paste (nam prik pao): Delivers sweet heat and enhances complexity.
- 1 teaspoon sugar: Balances all the flavors without making the soup sweet.
- ½ teaspoon salt: Essential to enhance each ingredient’s natural taste.
- Fresh cilantro and lime wedges for garnish: Fresh finishing touches adding a pop of color and freshness.
How to Make Ultimate Seafood Tom Yum Recipe
Step 1: Creating the Aromatic Broth
Start by bringing 4 cups of water to a boil in a medium pot. Add the lemongrass pieces, galangal slices, torn kaffir lime leaves, crushed bird’s eye chilies, and quartered onion. Let everything simmer together for 5 to 7 minutes, allowing the broth to become deeply fragrant. This aromatic foundation is what makes the Ultimate Seafood Tom Yum Recipe truly remarkable, giving the soup its signature burst of flavor.
Step 2: Adding the Mushrooms
Once your broth is rich with the herbal scents, toss in the mushrooms and continue cooking for another 2 to 3 minutes. Mushrooms absorb the broth’s flavors and add a pleasing texture that creates a savory balance in every spoonful.
Step 3: Cooking the Seafood
Next, gently add the shrimp, squid, mussels or clams, and white fish pieces to the pot. Simmer just until the seafood turns opaque and is cooked through, which usually takes about 3 to 4 minutes. The key here is not to overcook the seafood to keep it tender and juicy, which is a highlight of this recipe.
Step 4: Seasoning Your Soup
Now comes the magic finishing touch. Stir in the fish sauce, lime juice, Thai chili paste, sugar, and salt. Taste your soup carefully and adjust the seasoning to your liking. This step allows you to balance the spicy, sour, salty, and sweet flavors to perfection, hallmarks of the Ultimate Seafood Tom Yum Recipe.
Step 5: Final Touches
Remove the pot from heat and ladle the soup into bowls. Garnish liberally with fresh cilantro and a squeeze of lime juice to brighten every bite. If you prefer a creamier texture, consider adding a splash of evaporated or coconut milk just before seasoning.
How to Serve Ultimate Seafood Tom Yum Recipe
Garnishes
A generous handful of fresh cilantro and wedges of lime aren’t just pretty additions; they add freshness and a citrus punch that elevate every mouthful of the soup. Feel free to sprinkle extra crushed chilies if you’re in the mood for more heat.
Side Dishes
This soup shines best alongside steamed jasmine rice, which helps mellow the fiery flavors and provides a comforting, neutral base. You can also serve it with Thai-style stir-fried vegetables or light spring rolls to round out the meal.
Creative Ways to Present
For dinner parties or special occasions, serve the Ultimate Seafood Tom Yum Recipe in individual carved-out coconut shells or vibrant bowls, garnished with edible flowers or fresh herbs to impress your guests visually as much as with taste.
Make Ahead and Storage
Storing Leftovers
Tom Yum soup tastes wonderful the next day, making it a great candidate for leftovers. Store any leftover soup in an airtight container in the refrigerator and consume within 2 days to maintain freshness and flavor.
Freezing
While you can freeze the broth separately, freezing seafood in this soup isn’t recommended as it can affect the texture, turning it rubbery upon reheating. If you choose to freeze, separate the seafood and add it fresh when reheating the broth.
Reheating
Reheat the soup gently on the stovetop over medium heat until steaming hot. Avoid boiling vigorously as this can toughen the delicate seafood pieces. Just warm enough to bring back the lively flavors and enjoy like it’s freshly made.
FAQs
Can I use other types of seafood for the Ultimate Seafood Tom Yum Recipe?
Absolutely! Feel free to swap in your favorites like scallops or crab meat. Just keep cooking times in mind to avoid overcooking any delicate seafood.
Is it possible to make this soup vegetarian or vegan?
Yes, you can make a vegetarian version by omitting the seafood and substituting fish sauce with soy sauce or tamari, and vegetable broth instead of water. Add hearty mushrooms and vegetables to keep it satisfying.
How spicy is the Ultimate Seafood Tom Yum Recipe?
The heat level is adjustable by varying the number of bird’s eye chilies or the amount of chili paste. Start mild and add more to suit your taste buds.
Can I prepare the broth in advance?
Definitely. Making the broth a day ahead and refrigerating it lets the flavors develop even more deeply. Add seafood fresh when you’re ready to serve.
Should I remove the herbs before serving?
It’s best to strain out the large pieces of lemongrass, galangal, and kaffir lime leaves before serving, as they’re tough and not meant to be eaten, but their flavor remains infused in the broth.
Final Thoughts
There is something truly special about the Ultimate Seafood Tom Yum Recipe — it’s a delightful dance of flavors that instantly transports you to the sunny streets of Thailand. Whether it’s a cold evening or a festive gathering, this soup warms the soul and impresses every time. I can’t recommend enough giving this recipe a go; it’s sure to become a beloved staple on your table as it did on mine.
Print
Ultimate Seafood Tom Yum Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Ultimate Seafood Tom Yum is a classic Thai hot and sour soup bursting with fragrant herbs, fresh seafood, and bold flavors. This vibrant soup combines lemongrass, galangal, kaffir lime leaves, chilies, and a variety of seafood including shrimp, squid, mussels, and white fish, simmered to perfection and finished with a tangy splash of lime juice and spicy chili paste. It’s a comforting yet zesty dish perfect as a warming appetizer or a light meal.
Ingredients
Broth and Aromatics
- 4 cups water
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 5 slices galangal
- 4 kaffir lime leaves (torn)
- 3 Thai bird’s eye chilies (crushed)
- 1 small onion (quartered)
Seafood
- 200 grams shrimp (peeled and deveined)
- 150 grams squid (cleaned and sliced)
- 150 grams mussels or clams (cleaned)
- 100 grams white fish (cut into bite-sized pieces)
Vegetables and Mushrooms
- 200 grams mushrooms (straw mushrooms or oyster mushrooms)
Seasonings
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon Thai chili paste (nam prik pao)
- 1 teaspoon sugar
- ½ teaspoon salt
Garnish
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the broth: In a medium pot, bring 4 cups of water to a boil. Add smashed lemongrass, sliced galangal, torn kaffir lime leaves, crushed bird’s eye chilies, and quartered onion. Reduce the heat and simmer for 5–7 minutes until the broth becomes fragrant and infused with the herbs.
- Add mushrooms: Stir in the mushrooms and let them cook for 2–3 minutes in the simmering broth, allowing them to soften and absorb the flavors.
- Cook the seafood: Add the shrimp, squid, mussels, and white fish to the pot. Cook for about 3–4 minutes or until the seafood turns opaque and is thoroughly cooked through, taking care not to overcook.
- Season the soup: Stir in fish sauce, lime juice, Thai chili paste (nam prik pao), sugar, and salt. Mix well and taste the soup. Adjust the seasoning as needed to balance the spicy, sour, and salty flavors.
- Serve and garnish: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with fresh cilantro leaves and lime wedges. Serve immediately for best flavor.
Notes
- For a creamy variation, add ¼ cup of evaporated milk or coconut milk just before adding the seasonings.
- Adjust the number of chilies to match your preferred level of heat.
- Use fresh seafood whenever possible for the best taste and texture.
