Tom yum with seafood
8 servings
130 minutes
Tom Yum with seafood is a true gem of Thai cuisine, infused with vibrant aromas and rich flavors. Originating from Thailand, this soup is famous for its harmonious blend of sour-spicy notes and coconut softness. Lime leaves and lemongrass add freshness, while Tom Yum paste and chili pepper provide fiery spice. Tender shrimp and squid make it an exquisite and nutritious dish. Tom Yum not only satisfies hunger but also warms and invigorates, offering a sense of comfort. It is served with rice or as a standalone dish, with cilantro and shiitake mushrooms adding the final touch of sophistication. This soup is not just food; it's a culinary journey to the heart of Thailand where traditions intertwine with rich flavors to create an unforgettable gastronomic experience.
1
Place all ingredients in a pot, bring to a boil, and let steep for two hours.
- Water: 1.2 l
- Coconut milk: 1.2 l
- Kaffir lime leaves: 15 g
- Chili pepper: 15 g
- Tom yum paste: 100 g
- Sugar: 15 g
- Salt: 5 g
- Galangal: 80 g
- Monosodium glutamate (MSG): 5 g
- Lemongrass: 30 g
2
Strain and leave only the broth. You can add any ingredients to the resulting broth to your taste.
3
Bring the prepared broth (300 g) to a boil, add shrimp and squid (cook for 2-3 minutes).
- Peeled shrimp: 30 g
- Squid: 30 g
4
Pour the finished soup into a bowl, garnish with cilantro leaves and sliced mushrooms.
- Cilantro (coriander leaves): 3 g
- Shiitake mushrooms: 10 g
