Tom Ka Seafood Soup Recipe
Assorted seafood, seasoned with spicy, and coconut soup (tom yum).
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Ingredients
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Soups
Method
Soups
Prepare aromatics
Trim and bruise lemongrass stalks, slice galangal, and prepare kaffir lime leaves.
Sauté aromatics
In a large pot, heat a splash of oil over medium heat. Add bruised lemongrass, galangal slices, and kaffir lime leaves; sauté until fragrant, 1–2 minutes.
Flavor base with paste and chiles
Stir in tom yum paste and sliced fresh Thai chilies; cook for 1 minute to bloom flavors.
Add liquids
Pour in broth and coconut milk; bring to a gentle simmer.
Cook mushrooms
Add mushrooms; simmer 3–4 minutes until they begin to soften.
Cook seafood
Add mixed seafood and simmer just until opaque and tender, about 3–5 minutes. Do not overcook.
Finish
Stir in fish sauce and lime juice. Taste and adjust with more lime juice, fish sauce, or tom yum paste to balance sour, salty, and spicy notes.
Serve
Ladle into bowls and serve hot.