Thai Tom Yum Seafood Soup

5 from 1 vote

Thai Tom Yum Seafood Soup

Here's a delicious recipe for some Thai Tom Yum Seafood Soup that is simple and flavorful. It's filled with vegetables, succulent shrimp and other savory ingredients.

Prep Time10

Cook Time18

Total Time28

Course: Soup

Cuisine: Thai

Servings:

Calories: 167kcal

Author: Joss Dyckson

Ingredients

5 cups chicken stock or chicken broth
2 stalks lemongrass outer layer peeled off and then sliced
2 tomatoes peeled, chopped and seeded
2 tablespoons ginger grated
2 Thai red chili peppers thinly sliced
2 teaspoons fish sauce
1 teaspoon sugar
12 shrimp peeled and deveined
1 cup mushrooms quartered (straw, enoki, shiitake or oyster)
1 lime juiced

To Serve

fresh basil leaves
fresh cilantro leaves
soy sauce to taste

US Customary - Metric

Instructions

Place the chicken broth in a large pot over high heat and bring to a boil.
5 cups chicken stock
Add the lemongrass, tomatoes, ginger, and red chilies. Return to a boil, reduce heat and simmer for 15 minutes.
2 stalks lemongrass, 2 tomatoes, 2 tablespoons ginger, 2 Thai red chili peppers
Add the fish sauce, sugar, shrimp, mushrooms, and lime juice and cook for another 3 minutes, or until the shrimp and mushrooms are cooked through.
2 teaspoons fish sauce, 1 teaspoon sugar, 12 shrimp, 1 cup mushrooms, 1 lime
To serve, pour the soup into bowls and place a couple of the shrimps on a mini skewer in each bowl. Garnish with basil and cilantro. Add soy sauce to taste.

Notes

Lemongrass is easy to prep by simply chopping off the root end and peeling off the tough outer layer. Then, you can proceed to slicing it.
It is typically part of a larger meal and can be served with jasmine rice, rice noodles, Thai-Style omelette, fresh herbs and vegetables, grilled meat skewers, spring rolls (a favorite of mine) and fish cakes. As for beverages, you can try coconut water or iced Thai tea or coffee.
You can make it vegetarian by omitting the shrimp and fish sauce. This tweak might require additional seasoning with soy sauce or salt.
You can refrigerate this soup in an airtight container for up to 4 days. Do not leave it out at room temperature for more than 2 hours.
Reheat it on the stove to a rolling boil for food safety purposes.

Nutrition