Tom Yum Seafood Soup is a vibrant and aromatic dish that embodies the bold and balanced flavors of Thai cuisine. Packed with fresh seafood, tangy spices, and fragrant herbs, this soup delivers a medley of textures and tastes that make it the perfect choice for a comforting meal or an impressive appetizer.

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Ingredients Breakdown

The heart of an authentic Tom Yum lies in its aromatics: lemongrass adds a bright, citrusy note, galangal provides warmth, kaffir lime leaves deepen the zesty aroma, and chili peppers bring adjustable heat. Fresh seafood, such as shell-on prawns, plump mussels, and optional crab claws, ensures rich flavor and perfect texture. A harmonious mix of Thai chili paste, fish sauce, lime juice, and sugar creates the iconic balance of spiciness, tanginess, umami, and sweetness. Customize the dish with additional vegetables like zucchini or baby corn, or elevate it with extra seafood such as scallops or squid.

Step-by-Step Preparation Guide

Preparing the Broth: Begin by boiling chicken stock or water in a medium pot. Add the lemongrass, galangal, torn kaffir lime leaves, and chili peppers, allowing them to simmer for 3–4 minutes. This step infuses the liquid with a fragrant, flavorful base that sets the stage for the soup.

Cooking the Seafood: Add the prawns, mussels, and optional crab claws to the aromatic broth. Let them simmer gently for 5–7 minutes. Watch for the prawns to turn pink and opaque and the mussels to open fully, discarding any that remain closed.

Incorporating the Vegetables: Add the diced tomato, red bell pepper, and halved mushrooms to the pot. Let them cook for 3–4 minutes until tender yet firm, ensuring they contribute both texture and color to the dish.

Seasoning the Soup: Stir in the Thai chili paste, fish sauce, lime juice, and sugar, mixing well to dissolve the paste. Taste the broth and adjust the seasoning to your preference, ensuring a balanced combination of spicy, sour, salty, and sweet. Simmer for another 2–3 minutes to meld the flavors together.

Recipe Tips

How to Enhance Aromatics:
Lightly bruise the lemongrass and tear the kaffir lime leaves to release their essential oils, maximizing their flavor in the broth.

Avoiding Overcooked Seafood:
Add seafood in stages or based on cooking times to ensure each type is cooked perfectly without becoming rubbery.

Adjusting the Heat Level:
Control the spice level by adjusting the number of chili peppers or using milder varieties. If serving guests, allow them to add chili flakes to taste.

What to Serve With This Recipe

Rice Pairings:
Steamed jasmine rice is the traditional accompaniment to Tom Yum Seafood Soup, offering a neutral base to balance the soup’s bold flavors.

Accompaniments:
Pair the soup with crispy spring rolls, a refreshing Thai green papaya salad, or fried wontons for a complete Thai-inspired meal.

Beverage Options:
Serve with chilled coconut water for a refreshing contrast, Thai iced tea for a sweet complement, or a crisp white wine like Sauvignon Blanc to balance the spice and acidity.

Frequently Asked Questions

Can I use other types of seafood?
Yes, you can substitute prawns, mussels, or crab claws with squid, scallops, or firm white fish fillets. Adjust the cooking time to suit the seafood’s texture.

What if I can’t find some of the aromatics?
If galangal is unavailable, substitute with fresh ginger for a slightly different but still flavorful result. Lime zest can replace kaffir lime leaves in a pinch.

How can I make the soup vegetarian?
Replace the seafood with tofu or a medley of vegetables like baby corn and bok choy. Use vegetable stock instead of chicken stock, and adjust the fish sauce by substituting with soy sauce or tamari.

Presentation and Serving Suggestions

Serve the soup in individual bowls, ensuring each portion contains a mix of seafood, vegetables, and the fragrant broth. Garnish with fresh coriander leaves and a slice of lime for an extra burst of freshness. For a touch of heat, drizzle a bit of chili oil over the top.

If hosting a dinner, serve the soup alongside a variety of small plates for a communal dining experience. Alternatively, present it as a centerpiece dish in a large, decorative bowl.

For a heartier Tom Yum, consider adding cooked chicken or tofu for an extra boost of protein. To explore regional variations, incorporate coconut milk into the broth for a rich, creamy twist, or infuse the soup with fresh Thai basil for a fragrant herbal note. Embrace the seasons by incorporating fresh, vibrant vegetables like snap peas or asparagus, ensuring the soup remains adaptable and flavorful year-round.

Ingredients

500ml chicken stock or water
200g prawns, deveined with shells on
150g mussels, cleaned
150g crab claws or chunks (optional)
1 stalk lemongrass, bruised and cut into 2-inch pieces
3-4 kaffir lime leaves, torn
2-3 slices galangal
2-3 red chili peppers, sliced or whole (adjust for heat)
2-3 tbsp Thai chili paste (Nam Prik Pao)
2 tbsp fish sauce
2 tbsp lime juice (freshly squeezed)
1 tsp sugar
1 medium tomato, diced
1 red bell pepper, diced
100g mushrooms, halved
Fresh coriander leaves for garnish

Instructions

Pour the chicken stock or water into a medium-sized pot and bring it to a rolling boil over medium heat. Add the lemongrass, galangal slices, torn kaffir lime leaves, and red chili peppers to the pot. Allow the aromatics to simmer for 3–4 minutes, releasing their bold, fragrant oils into the broth.

Gently place the prawns, mussels, and crab claws (if using) into the pot. Let the seafood simmer for 5–7 minutes, ensuring the prawns turn pink and opaque, and the mussels open fully. Discard any mussels that remain closed, as they are not safe to eat.

Add the diced tomato, red bell pepper, and halved mushrooms to the broth. Cook these vegetables for 3–4 minutes, just until they soften slightly while retaining a bit of their texture for a delightful contrast in the soup.

Stir in the Thai chili paste, fish sauce, lime juice, and sugar. Mix well to dissolve the chili paste completely, and adjust the seasoning to achieve the perfect harmony of spicy, sour, salty, and slightly sweet flavors. Simmer the soup for another 2–3 minutes, allowing the ingredients to meld together beautifully.

Serve the soup hot by ladling it into individual bowls, ensuring a generous portion of seafood, vegetables, and the rich, aromatic broth in each serving. Garnish liberally with fresh coriander leaves to add a refreshing, herbaceous note to the dish.