Tom Yum Andaman Recipe
Creamy tom yum soup style, calamari, mussels, shrimp, onion, lemongrass, galangal, lime leaf, tomato.
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Ingredients
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Seafood
Vegetables and Aromatics
Liquids and Seasoning
Garnish
Method
Preparation
- 1
Prepare the Seafood
Clean and slice the calamari. Clean the mussels thoroughly, ensuring no sand remains. Peel and devein the shrimp.
- 2
Prepare the Vegetables
Slice the onion, smash the lemongrass, slice the galangal, and quarter the tomato. Tear the lime leaves into pieces.
Cooking
- 3
Start the Soup Base
In a large pot, combine the water or seafood stock, lemongrass, galangal, lime leaves, and onion. Bring to a boil over medium-high heat.
- 4
Add the Flavorings
Once boiling, add the fish sauce, chili paste, and sugar. Stir well and let it simmer for about 5 minutes to allow the flavors to meld.
- 5
Add the Seafood
Add the calamari and mussels to the pot. Cook for about 3-4 minutes until the mussels start to open.
- 6
Finish the Soup
Add the shrimp and tomato to the pot and cook for an additional 3-5 minutes until the shrimp turn pink and opaque. Stir in the coconut milk and lime juice, then remove from heat.
Serving
- 7
Garnish and Serve
Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.