Seafood Tom Yum Recipe

Prepare aromatics

Smash the lemongrass stalks lightly with the side of a knife and cut into 2-3 inch pieces. Peel and slice galangal thinly. Rinse kaffir lime leaves, stack and tear a couple to release oils. Halve the shallots and lightly crush the chilies if you want more heat.

In a 4- to 5-quart pot, heat 1 tbs vegetable oil over medium heat. Add shallots and gently sauté 1 minute until fragrant but not browned. Add smashed lemongrass, sliced galangal, kaffir lime leaves and chilies; sauté another 30–45 seconds to wake up the aromatics.

Pour in 6 cups water and 1 cup stock. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 12–15 minutes to infuse the broth with the aromatics.

Add mushrooms to the simmering broth and cook 3–4 minutes until they begin to soften.

Add cherry tomatoes and simmer 1–2 minutes just until they start to release juices but still hold shape.

Increase heat to medium-high so the broth is gently boiling. Add the firm white fish chunks first and simmer 1 minute.

Add shrimp, scallops and calamari rings. Cook for 2–3 minutes more, or until shrimp are pink and opaque, scallops are cooked through, and calamari is tender but not rubbery. Total seafood cooking time should be brief (3–5 minutes) to avoid overcooking.

Turn off the heat. Stir in fish sauce (3 tbs), nam prik pao (1 tsp) and sugar (1 tsp). Taste and adjust seasoning: add more fish sauce for saltiness or 1–2 tbs more lime juice if you prefer brighter acidity.

Add the fresh lime juice (4 tbs) gradually, tasting as you go — Tom Yum should be balanced between sour, salty and slightly sweet. If you like it spicier, add sliced chilies or a pinch of chili flakes.

Stir in chopped cilantro and sliced green onions. Let the soup sit for 30 seconds to 1 minute so the herbs wilt slightly.

Ladle the soup into bowls, making sure to distribute seafood and mushrooms evenly. Serve hot with steamed jasmine rice on the side if desired.