Healthy Seafood Tom Yum Soup
Prep time | 20 minutes
Cook time | 40 minutes
Category
Difficulty
Serves
Main dish
Intermediate
4
Ingredients
- Fresh prawns, fish and calamari
- 2 Lemongrass stalks
- Knob of galangal and ginger
- 4-5 Kaffir lime leaves
- Thai birds eye chillies to your liking
- Mushrooms your choice Oyster, Shitaki
- Handful of Cilantro
- 4 cups of Vegetable broth
- Optional Coconut milk
- Lime juice
- 2-3 tablespoons Fish sauce
- 1-2 tablespoon of Tamari or Aminos
01
Broth preparation
Begin by heating a large pot over medium heat. Add about 4 cups of vegetable broth.
Crush 2-3 stalks of lemongrass and cut them into 2-inch pieces, then add to the pot. Slice about an inch of galangal and ginger and toss it in. Add 4-5 kaffir lime leaves, tearing them to release their flavor.
Allow the broth to simmer gently for 10-15 minutes. This infuses the broth with the flavors of herbs and spices.
Crush 2-3 stalks of lemongrass and cut them into 2-inch pieces, then add to the pot. Slice about an inch of galangal and ginger and toss it in. Add 4-5 kaffir lime leaves, tearing them to release their flavor.
Allow the broth to simmer gently for 10-15 minutes. This infuses the broth with the flavors of herbs and spices.
02
Adding the aromatics and protein
After the broth is fragrant, add 1-2 Thai bird chilies, crushed and add 4-5 kaffir lime leaves, tearing them to release their flavor.
Add 200 grams of fresh prawns, fish, calamari and mushrooms sliced into bite-sized pieces. Cook until they are just cooked through.
Add 200 grams of fresh prawns, fish, calamari and mushrooms sliced into bite-sized pieces. Cook until they are just cooked through.
03
Season the soup
To season the soup, stir in 2-3 tablespoons of fish sauce and a teaspoon of alternative sweetner like monkfruit/stevia to balance the flavors.
Let the soup simmer so that the mushrooms and seafood are cooked.
Let the soup simmer so that the mushrooms and seafood are cooked.
04
Final touches and serving
Remove the pot from the heat and take out lemongrass, kaffir lime leaves and galangal. Arrange into bowls. Squeeze in the juice of one or two limes, depending on how sour you like your soup.
If you prefer the creamy version of Tom Yum, add half a cup of coconut milk for a richer, smoother texture.
Finally, garnish the soup with a handful of fresh cilantro, chopped. Yeeew!
If you prefer the creamy version of Tom Yum, add half a cup of coconut milk for a richer, smoother texture.
Finally, garnish the soup with a handful of fresh cilantro, chopped. Yeeew!
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Me on a small day at Teahupo'o, Tahiti. One of the most amazing places in the world. You have to pinch yourself to make sure you're not in a dream.