Spicy Thai Tom Yum Seafood Soup
Ingredients
Broth
- 200 ml Thick or medium coconut milk (to taste)
- 800 ml Shrimp stock (from boiling shrimp shells and heads)
- 3 cm Ginger (sliced or smashed)
- 2 stalks Lemongrass (smashed)
- 5 cm Galangal (sliced or smashed)
- 3 Kaffir lime leaves
- 2 tablespoons Fish sauce
- Salt to taste
Spice paste
- 3 Shallots
- 2 Red bird's eye chilies (adjust for spiciness)
- 8 Dried red chilies
Fillings
- 250 g Medium or large shrimp, peeled and deveined
- 150 g Squid, cleaned and cut to preference
- 75 g Enoki mushrooms
- 5 Baby corn, cut in half
- 1 Tomato, cut into quarters
- 5 Whole red bird's eye chilies
- 2 stalks Lemongrass (white part only, sliced)
- 6 Coriander leaves, chopped
- 3 Kaffir lime leaves
- 2 tablespoons Lime juice
Preparation
Boil the shrimp stock and add all broth ingredients except coconut milk. Stir, let it boil, then turn off heat and strain.
Reheat the strained stock, add the ground spice paste, and boil for about 5 minutes.
Add coconut milk and bring to a boil, then add shrimp, squid, enoki mushrooms, whole bird's eye chilies, baby corn, sliced lemongrass, and kaffir lime leaves. Stir until it boils.
Add lime juice, chopped coriander leaves, and tomato. Stir briefly and taste to adjust seasoning.
Turn off the heat and serve with a sprinkle of coriander leaves.
