Seafood Tom Yum Recipe
If you’re craving a bold, fragrant soup that practically sings with lime, lemongrass, and the freshest catch, Seafood Tom Yum is a must-try. This legendary Thai dish is a dazzling marriage of tangy, spicy, and umami flavors with plump shrimp, tender squid, and sweet mussels, all swirling in a bright broth. Whether you opt for the clear or creamy version, every spoonful is an uplifting escape to Thailand’s vibrant street food scene—one of my absolute favorite ways to bring a bit of culinary adventure to the dinner table.
Ingredients You’ll Need
-
Seafood:
- 1 lb mixed seafood (shrimp, squid, mussels, and/or fish fillets), cleaned and deveined
Broth:
- 4 cups water
- 2 stalks lemongrass (cut into 2-inch pieces and smashed)
- 5 slices galangal
- 5 kaffir lime leaves (torn)
- 3 Thai bird’s eye chilies (crushed)
Additions:
- 1 cup mushrooms (sliced)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 tablespoons Thai chili paste (nam prik pao)
- ½ cup evaporated milk or coconut milk (optional for creamy version)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How to Make Seafood Tom Yum
Step 1: Build the Broth Base
Start by bringing the water to a lively boil in a medium pot. Toss in the lemongrass, galangal, kaffir lime leaves, and chilies right away. Let them simmer for about five minutes—your kitchen will quickly fill with the most irresistible citrusy, herbal aroma. This is where the magic truly begins, as all those flavors infuse the broth.
Step 2: Add the Mushrooms
Once your broth smells too good to be true, it’s time for the mushrooms. Slide them in and let them simmer for two more minutes. They’ll soften up beautifully, soaking in all that complex broth while lending a wonderful earthiness to the base of your Seafood Tom Yum.
Step 3: Cook the Seafood
Now, add your cleaned and prepped mixed seafood. Whether you use plump shrimp, rings of squid, or briny mussels, just make sure not to overcook them. Three to four minutes is all it takes for the seafood to turn perfectly tender; you’ll know it’s ready when shrimp goes from grey to pink and squid becomes opaque.
Step 4: Season the Soup
Reduce the heat, then stir in the fish sauce, lime juice, sugar, and Thai chili paste. The transformation at this stage is amazing—watch the clear broth turn tantalizingly red and breathe in that deep, rich aroma. Stir gently and taste as you go, adjusting the lime juice or fish sauce to dial in your ideal balance.
Step 5: Make it Creamy (Optional)
If you’re in the mood for a more luxurious Seafood Tom Yum, stir in the evaporated or coconut milk now. Keep the heat at medium-low—just enough to warm everything through without boiling. This mellows the spice and adds gorgeous creaminess without overpowering the bright flavors.
Step 6: Finishing Touches
Give your soup a final taste, adjusting the seasoning if needed. Then ladle it into bowls, garnishing with fresh cilantro and a squeeze of lime. Serve immediately while everything’s piping hot and vibrant—it’s the very soul of Seafood Tom Yum in every spoonful.
How to Serve Seafood Tom Yum
Garnishes
Garnishing is where you get to add that final pop of freshness and color. Sprinkle the soup with generous amounts of fresh cilantro leaves, and tuck in a few extra lime wedges on the side for anyone who likes a bold, tangy finish. If you love extra heat, sliced chilies look gorgeous on top as well.
Side Dishes
Seafood Tom Yum is wonderfully satisfying solo, but serving it with steamed jasmine rice makes it even more comforting. The rice soaks up the broth’s zinging flavors and gives you a cooling counterpoint to the chili heat. For a festive spread, pair with crispy Thai spring rolls or a simple green papaya salad.
Creative Ways to Present
Turn Seafood Tom Yum into a showstopper by serving it in coconuts for a tropical flair, or ladle into mini teacups as an elegant appetizer for dinner parties. For a rustic look, try clay bowls to keep the soup warm and inviting table-side.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (a rare event, in my house!), let Seafood Tom Yum cool to room temperature, then transfer it to an airtight container. Store in the refrigerator where it’ll happily keep for up to two days. The flavors deepen overnight, making for an even more irresistible lunch the next day.
Freezing
Seafood Tom Yum is best enjoyed fresh, but if you need to freeze it, remove the seafood first to prevent it from getting rubbery upon thawing. Freeze the broth by itself in a tightly sealed container. When ready to eat, simply defrost the broth, heat it, and add freshly cooked seafood right before serving for best texture.
Reheating
Gently reheat Seafood Tom Yum over low to medium heat on the stovetop, just until hot. Avoid boiling, especially if you used coconut milk, as it might separate. A splash of fresh lime or an extra pinch of fish sauce can perk up the flavors after storing.
FAQs
Can I use frozen seafood for Seafood Tom Yum?
Absolutely! Frozen seafood works well—just be sure to thaw and drain it thoroughly before adding to the soup. This helps prevent excess water from diluting the rich, tangy broth.
What can I use if I can’t find Thai chili paste (nam prik pao)?
You can substitute with a combination of chili oil and a bit of sugar if you can’t find nam prik pao. It won’t be exactly the same, but it’ll coax some of that signature smoky, spicy flavor into your Seafood Tom Yum.
Is there a vegetarian version of Seafood Tom Yum?
Yes! Swap out the seafood for firm tofu and assorted mushrooms and use vegetarian fish sauce or soy sauce. The core flavors of lemongrass, galangal, kaffir lime leaf, and chili make it just as delicious.
How spicy is Seafood Tom Yum?
The beauty of Seafood Tom Yum is you control the heat. Three chilies will make it moderately spicy; add more or fewer according to your spice preference. Removing the seeds or using milder chili peppers will also lower the intensity.
Can I make creamy and clear versions of Seafood Tom Yum in the same batch?
Definitely! Prepare a clear broth, then divide the soup before adding milk. Stir in coconut or evaporated milk to just half the batch for a creamy option, keeping everyone at the table happy.
Final Thoughts
If you’re ready to bring a bowlful of lively, aromatic flavors to your table, Seafood Tom Yum delivers in every way. It’s fast, foolproof, and always a conversation starter—I can’t recommend it enough. Don’t wait for a special occasion; treat yourself and your loved ones to this unforgettable soup at home!
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Seafood Tom Yum Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Seafood Tom Yum is a delicious and spicy Thai soup loaded with a mix of seafood, aromatic herbs, and bold flavors. This comforting dish is perfect for warming up on a chilly day or satisfying your craving for a taste of Thailand.
Ingredients
Seafood:
- 1 lb mixed seafood (shrimp, squid, mussels, and/or fish fillets), cleaned and deveined
Broth:
- 4 cups water
- 2 stalks lemongrass (cut into 2-inch pieces and smashed)
- 5 slices galangal
- 5 kaffir lime leaves (torn)
- 3 Thai bird’s eye chilies (crushed)
Additions:
- 1 cup mushrooms (sliced)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 tablespoons Thai chili paste (nam prik pao)
- ½ cup evaporated milk or coconut milk (optional for creamy version)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the Broth: Bring water to a boil in a medium pot. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5 minutes to infuse the broth.
- Cook the Seafood: Add mushrooms and cook for another 2 minutes. Stir in the mixed seafood and cook until just done, about 3–4 minutes.
- Season the Soup: Reduce heat and add fish sauce, lime juice, sugar, and chili paste. For a creamy version, stir in the evaporated milk or coconut milk and heat through without boiling.
- Adjust and Serve: Taste and adjust seasoning with more lime juice or fish sauce if needed. Serve hot, garnished with cilantro and lime wedges.
Notes
- You can use any combination of seafood you prefer.
- Adjust chili and lime juice levels to suit your spice and sourness preference.
- Omit evaporated or coconut milk for a clear broth version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 940mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
