Seafood Hot Pot Soup Recipe

Bring 6 cups chicken (or seafood) stock and 2 cups water to a gentle boil in a large pot over medium-high heat.

Add sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, halved shallots, and smashed bird’s eye chiles to the pot. Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes to infuse the broth.

Strain the broth into a clean pot or large heatproof serving hot pot to remove solids, pressing lightly on solids to extract flavor. Return the strained broth to heat and keep at a gentle simmer.

Stir in fish sauce and palm sugar until dissolved. Taste and adjust: soup should be bright, salty, slightly sweet and aromatic.

Add heat and sourness

Whisk in fresh lime juice and Nam Prik Pao (Thai roasted chili paste). Add white pepper. Keep broth simmering gently; do not boil hard after adding lime to preserve fresh citrus flavor.

Prepare seafood while broth simmers: pat shrimp, scallops, fish and calamari dry and season lightly with a pinch of salt and white pepper.

Add the seafood to the simmering broth in this order: scallops and fish first (cook 1–2 minutes), then shrimp (1–2 minutes until pink and opaque), and calamari last (30–60 seconds until just tender). Avoid overcooking—seafood should be just cooked through.

After seafood is nearly cooked, add halved mushrooms, cherry tomatoes, and sliced red onion to the pot. Simmer 1–2 minutes until mushrooms are tender but still hold shape and tomatoes begin to soften.

Turn off the heat. Stir in Thai basil leaves, cilantro, and scallions so the residual heat wilts the herbs and preserves their fresh flavor.

Taste soup and adjust seasoning: more fish sauce for saltiness, more lime for brightness, or an extra 1–2 tsp Nam Prik Pao for deeper chili-sweet flavor.

Ladle the hot Tom Yum into bowls or serve directly in the heated hot pot. Provide lime wedges on the side for additional squeezing at the table.

Garnish each serving with extra Thai basil leaves and cilantro if desired, and a few extra sliced chiles for heat.

If serving in a metal hot pot and you want a flaming presentation: warm the serving hot pot over low heat. In a small ladle or heatproof spoon, combine 2 tbs high-proof neutral spirit and 2 tbs cooking oil, warm briefly (do not boil), then carefully ignite and pour into the center well of the hot pot or onto a small flame-safe dish placed within the hot pot. Extinguish if it burns too long or if guests are uncomfortable. Use extreme caution and keep flammable items away.