Tom Yum Seafood Recipe
A flavorful hot – and – sour soup with mixed seafood, lemongrass, white onion, bell peppers, ginger, mushrooms, tomatoes, and fresh basil.
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Ingredients
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Broth & Aromatics
Seafood & Vegetables
Seasoning & Finish
Method
Broth & Aromatics
- 1
Prepare aromatics
Smash the lemongrass stalks with the side of a knife, trim tough ends and cut into 2-inch pieces. Slice the galangal (or ginger) into thin coins. Quarter the white onion and lightly crush the garlic cloves.
- 2
In a large pot, bring 6 cups of water or low‑sodium stock to a simmer over medium-high heat. Add the lemongrass, sliced galangal/ginger, torn kaffir lime leaves (if using), quartered onion, and crushed garlic.
- 3
Lower heat to medium and simmer gently, uncovered, for 12–15 minutes to infuse the broth. Taste — it should smell bright and citrusy from the lemongrass and warming from the galangal.
Seafood & Vegetables
- 4
While the broth simmers, prepare the seafood and vegetables: halve or slice mushrooms, cut tomatoes into wedges, thinly slice the red bell pepper, slice scallions on the bias, and pat seafood dry.
- 5
After the broth has simmered 12–15 minutes, remove and discard the large pieces of lemongrass and onion (or leave some pieces if preferred for presentation). Bring broth back to a gentle simmer.
- 6
- 7
Add the firm white fish pieces and squid rings first; simmer gently for 2–3 minutes. Then add the shrimp and cook until shrimp are pink and fish is opaque, about 2–3 more minutes. Avoid overcooking — total seafood cooking time should be about 4–6 minutes depending on size.
Seasoning & Finish
- 8
Reduce heat to low. Stir in fish sauce, Thai red chili paste (if using), and sugar. Add the sliced fresh chiles to taste — start with 1 if you're sensitive, up to 2 for noticeable heat.
- 9
Remove pot from heat and immediately stir in fresh lime juice. Taste and adjust balance: add more fish sauce for saltiness, more lime juice for sourness, or a pinch more sugar if too sharp. The final flavor should be hot, sour, salty, and slightly sweet in balance.
- 10