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  • Seafood Tom Yam Soup

    1 vote
    Seafood Tom Yam Soup
    Prep: 50 min Cook: 1 hours Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    hot spicy, sour and mild sweet taste.

    Ingredients

    • Stock/broth
    • 2 cup prawn shells
    • 1 tbsp oil
    • 3/4 liter water
    • To blend/ground (paste)
    • 1 (about 100g) tomato
    • 1 lemongrass/serai
    • 1 inch galangal/lengkuas
    • 5 shallots
    • 7 dried red chilies (or as needed)
    • Other Ingredients
    • 4 small green brinjals - quartered
    • 10 medium size prawns - de-vein and leave the tail on
    • 5-6 fish balls
    • 1 medium size squid/sotong - cleaned and cut into rings
    • Mae Pranom Thai chilly paste
    • 1 tbsp fish sauce
    • 1 tsp crushed black pepper
    • 5-6 kaffir lime/limau purut leaves – tear into 3-4 pieces
    • Coriander leaves (as needed) - chopped
    • Spring onion (as needed) - chopped
    • Thai basil leaves (as needed) - optional
    • 3-4 birds eye chillies/chilly padi (optional)
    • 4 tbsp oil
    • Sugar and salt for taste.

    Directions

    1. For the stock, fry prawn shells in heated oil until crispy and fragrant.
    2. Add water and simmer on low heat for about 1 hour.
    3. Drain and keep aside
    4. Heat 4 tbsp oil and when heated, add blended/grounded paste.
    5. Stir and let it cook until aromatic.
    6. Pour stock, stir and simmer.
    7. When stock is heated through, add brinjals,Thai chiily paste, fish
    8. sauce, lime leaves, pepper, sugar and salt to taste.
    9. Continue to simmer until brinjals are cooked.
    10. Add seafood; prawns, squids and fish balls.
    11. Simmer for another 3-4 minutes.
    12. Before serving, garnish with chopped coriander, basil and onion leaves and (optional) drop in birds eye chillies.

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