Seafood With Tom Yum Goong Noodle Soup Recipe

Prepare aromatics

Lightly smash the lemongrass with the back of a knife and trim tough outer layers. Slice the galangal into rounds. Tear the kaffir lime leaves to release oils. Halve the shallots and crush the garlic. Quarter the tomatoes.

Heat a medium stockpot over medium heat and add 1 tsp neutral oil. Add the shallots and crushed garlic and sauté 1 minute until fragrant (do not brown). Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, bird's eye chilies, and quartered tomatoes. Sauté 1–2 minutes to bloom aromatics.

Pour 6 cups water or low-sodium stock into the pot. Bring to a gentle boil, then reduce heat to a simmer. Simmer uncovered for 12–15 minutes to infuse the broth with aromatics.

If using tom yum paste, whisk 1 tablespoon into the simmering broth now for a deeper, quicker flavor base. Taste and simmer another 2 minutes.

While the broth simmers, prepare the noodles according to package directions: typically soak dried rice vermicelli in hot water for 4–6 minutes until pliable, then drain and set aside. If using packaged rice noodles that require boiling, cook 2–3 minutes until just tender, then drain and rinse under cold water to stop cooking.

Clean and trim mushrooms; slice. Trim bok choy or Chinese broccoli and separate leaves. Rinse bean sprouts and drain.

About 3–4 minutes before serving, add mushrooms and bok choy to the simmering broth so they cook but remain slightly crisp. Continue simmering.

Pat seafood dry and season lightly with a pinch of salt. Arrange shrimp, squid rings, and scallops on a plate so they are ready to go into the broth.

When vegetables are nearly done (about 3–4 minutes before serving), increase heat to medium-high. Add the seafood to the pot: shrimp and scallops will cook in 1–2 minutes; squid rings will cook in 1–2 minutes as well. Do not overcook — remove from heat as soon as seafood turns opaque and firm.

Once seafood is cooked and the pot is off heat, stir in fish sauce (2 tbs), lime juice (3 tbs) and 1 tsp sugar. Start with 2 tbs fish sauce and 2–2.5 tbs lime juice; adjust to taste for the classic tom yum balance of salty, sour, spicy and sweet. If you want more heat or smoky sweetness, stir in 1 tsp Nam Prik Pao (Thai roasted chili paste).

Taste the broth and adjust: add up to 0.5 tsp more salt or an extra 1 tbs fish sauce if needed, or more lime juice if you prefer brighter acidity.

Place a portion of prepared rice noodles into individual serving bowls. Ladle the hot seafood tom yum broth with seafood and vegetables over the noodles so everything finishes cooking in the bowl and is piping hot.

Top each bowl with a handful of bean sprouts, a sprinkle of chopped cilantro, and sliced green onions. Serve additional lime wedges and extra chili paste or fish sauce at the table.