Tom yum with seafood in Thai style
6 servings
25 minutes
Tom Yum with seafood is a vibrant and aromatic soup from the depths of Thai cuisine. Its spicy, sour-sweet flavor enriched with the fragrant notes of lemongrass, lime, and galangal turns each spoonful into a gastronomic adventure. The seafood adds richness and tenderness to the soup while mushrooms provide a light earthy depth. Originally considered a peasant dish made from accessible ingredients, it has gained worldwide popularity over time and become a symbol of Thai cuisine. Tom Yum warms you up and stimulates the appetite, with its spiciness adjustable to taste by adding more or less chili. Serving it with cilantro and freshly squeezed lime juice completes its perfect balance of flavors.
1
In boiling water, add sliced galangal, crushed lemongrass stalks, and halved lime leaves. Next, add large pieces of mushrooms and tom yum paste, along with a tablespoon of fish sauce. Finally, add large pieces of tomatoes and seafood; once they are cooked, the soup is ready.
- Galangal: 1 g
- Kaffir lime leaves: 6 pieces
- Oyster mushrooms: 200 g
- Fish sauce: 1 tablespoon
- Tom yum paste: 100 g
- Tomatoes: 3 pieces
- Shrimps: 200 g
- Squid: 200 g
- Lemon grass: 5 stem
2
Pour the soup into bowls, sprinkle with cilantro, slices of chili pepper, and squeeze lime juice.
- Coriander: to taste
- Chili pepper: to taste
- Lime: to taste