Seafood Tom Yum

Seafood Tom Yum
DifficultyBeginner

A boldly flavored Thai hot and sour soup, this version combines shrimp, squid, and white fish in a lemongrass- and lime-scented broth with fiery chili paste and earthy mushrooms. A balance of salty, sour, spicy, and umami

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Broth Base
 4 cups water or light seafood stock
 2 stalks lemongrass, cut into 3-inch pieces and smashed
 4 kaffir lime leaves, torn
 3 slices galangal (or fresh ginger if unavailable)
 2 Thai bird’s eye chilies, smashed (adjust to heat)
 1 shallot, peeled and halved
Seafood & Vegetables
 8 oz raw shrimp, peeled and deveined
 4 oz squid, cleaned and cut into rings
 4 oz firm white fish (snapper, cod, or seabass), cut into chunks
 1 cup oyster or straw mushrooms
 1 small tomato, cut into wedges
Seasonings
 2 tbsp fish sauce (or more to taste)
 1 ½ tbsp fresh lime juice
 1 tbsp Thai chili paste (Nam Prik Pao)
 1 tsp sugar (optional, to balance heat)
To Finish
 2 tbsp chopped fresh cilantro
 Thai basil (optional)
 Extra lime wedges and chili flakes for garnish
Infuse the Broth
1

In a medium pot over medium heat:

  • Add water, lemongrass, kaffir lime leaves, galangal, chilies, and shallot.

  • Simmer for 5–7 minutes to infuse the broth with aromatics.

  • Strain if you prefer a cleaner broth, or leave whole aromatics in for rustic presentation.

Add Vegetables and Seafood
2

  • Add mushrooms and tomato wedges; simmer 2 minutes.

  • Add shrimp, squid, and fish.

  • Cook for 3–4 minutes or until shrimp turn pink and fish is opaque.

Season the Broth
3

  • Turn off the heat and stir in:

    • Fish sauce

    • Lime juice

    • Chili paste

    • Sugar (if using)

  • Taste and adjust for saltiness, heat, and sourness.

Garnish & Serve
4

  • Ladle soup into bowls.

  • Top with chopped cilantro, optional Thai basil, and a few extra chili flakes.

  • Serve with lime wedges and steamed jasmine rice on the side, if desired.

Variations
5

  • Add coconut milk or evaporated milk for Tom Yum Nam Khon (creamy version)

  • Add enoki mushrooms or tofu for a lighter version

  • Omit seafood and use mushrooms + tofu for vegetarian style (with soy sauce instead of fish sauce)

Pairing Suggestions
6

Drinks:

  • Thai iced tea

  • Ginger-lime soda

  • Lemongrass sparkling water

Wine:

  • Off-dry Riesling

  • Sparkling rosé

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Ingredients

For the Broth Base
 4 cups water or light seafood stock
 2 stalks lemongrass, cut into 3-inch pieces and smashed
 4 kaffir lime leaves, torn
 3 slices galangal (or fresh ginger if unavailable)
 2 Thai bird’s eye chilies, smashed (adjust to heat)
 1 shallot, peeled and halved
Seafood & Vegetables
 8 oz raw shrimp, peeled and deveined
 4 oz squid, cleaned and cut into rings
 4 oz firm white fish (snapper, cod, or seabass), cut into chunks
 1 cup oyster or straw mushrooms
 1 small tomato, cut into wedges
Seasonings
 2 tbsp fish sauce (or more to taste)
 1 ½ tbsp fresh lime juice
 1 tbsp Thai chili paste (Nam Prik Pao)
 1 tsp sugar (optional, to balance heat)
To Finish
 2 tbsp chopped fresh cilantro
 Thai basil (optional)
 Extra lime wedges and chili flakes for garnish
Seafood Tom Yum
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