Seafood Tom Khlong Cioppino Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the butter has melted, add the finely chopped shallots and sauté 2–3 minutes until translucent. Add the minced garlic, smashed sliced lemongrass, sliced galangal (or ginger), sliced chilies, and torn kaffir lime leaves. Sauté another 2 minutes until very fragrant, stirring to avoid burning.

Build the broth

Stir in 2 tbs tomato paste and cook 1 minute to deepen the flavor. Add 120 ml dry white wine and simmer 2 minutes to reduce slightly. Pour in 400 ml canned crushed tomatoes and 600 ml fish or seafood stock, scraping any brown bits from the bottom. Add 1 tbs light soy sauce or fish sauce, 1 tsp brown sugar, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Bring the mixture to a gentle simmer (not a rolling boil).

Infuse and finish

Add 3 sprigs of cilantro stems and 12 Thai basil leaves to the broth. Let the broth simmer gently for 8–10 minutes to allow the aromatics to infuse. Taste and adjust seasoning: add more salt, fish sauce, or lime juice as needed. Remove and discard the cilantro stems and kaffir lime stems (leave torn leaves if desired). Stir in 2 tbs fresh lime juice at the end for bright sourness.

Prepare seafood

While the broth simmers, rinse and drain the mussels and clams; discard any that are open and don’t close when tapped. Pat dry the salmon chunks and season lightly with a pinch of salt and pepper. If prawns are shelled, leave tails on for presentation or remove shells for easier eating; pat dry.

Cook shellfish

Bring the broth back to a gentle simmer. Add the clams and mussels to the pot, cover with a lid, and cook 4–6 minutes until most shells have opened. Use tongs to remove any shells that have opened; discard any that remain closed after cooking.

Finish seafood

Add the salmon chunks and tiger prawns to the simmering broth. Simmer uncovered 3–5 minutes until prawns turn pink and opaque and salmon is just cooked through (internal temp ~52–55°C/125–130°F for medium, cook a bit longer if desired). Taste the broth and add more lime juice or fish sauce to balance sour, salty, and spicy flavors. Remove from heat and stir in extra Thai basil leaves (8 leaves) for fresh aroma.

Make quick pesto

In a small food processor or blender combine 50 g fresh basil leaves, 30 g pine nuts (or walnuts), 1 garlic clove, 40 g grated Parmesan, 0.5 tsp salt, and 0.25 tsp black pepper. Pulse while streaming in 60 ml extra-virgin olive oil until a coarse pesto forms. Scrape down the sides and taste; adjust salt or cheese if necessary.

Prepare bread and toast

Preheat oven to 200°C (400°F). Halve the baguette lengthwise and spread the basil pesto evenly over the cut sides. Place on a baking sheet, and toast in the oven 6–8 minutes until the edges are golden and pesto fragrant. For a crispier finish, broil 1–2 minutes watching carefully to avoid burning. Remove and cut into serving pieces.

Ladle the hot seafood tom khlong cioppino into a wide, shallow bowl or a communal pot for sharing, making sure to distribute salmon chunks, prawns, mussels, and clams evenly.

Top with fresh cilantro leaves, extra Thai basil leaves, and microgreens or chopped scallions if using. Serve with lime wedges on the side and the pesto bread alongside for dipping into the broth.

Offer the chosen side (mixed green salad, steamed jasmine rice, or coconut rice) warmed or plated as preferred. If serving rice, spoon broth and seafood over rice at the table or allow guests to add rice into their bowls.