Follow these steps for perfect results
green mussel
cleaned
crab
chopped into small pieces
red sea bass
sliced
squid
scored and sliced
shrimps
cleaned, shelled and deviened
mushrooms
peeled black skin and cut in half
galangal
sliced
fish sauce
lime juice
chillies
crushed
lemongrass
sliced 2 inch long and crushed
kaffir lime leaves
shredded
basil leaves
vegetable stock
coriander leaves
Bring vegetable stock or water to a boil in a large pot.
Add sliced lemongrass, galangal, and shredded kaffir lime leaves to the boiling stock.
Simmer for 5 minutes to infuse the flavors.
Add the green mussels, crab pieces, sliced red sea bass, scored squid, cleaned shrimps, and halved mushrooms to the pot.
Cook for approximately 4 minutes, or until all seafood is cooked through.
Stir in basil leaves, fish sauce, lime juice, and crushed chilies.
Remove the pot from the heat.
Transfer the Tom Yum soup to a serving bowl.
Garnish generously with fresh coriander leaves.
Serve hot immediately, ideally with steamed rice.
Expert advice for the best results
Adjust the amount of chilies to your preferred spice level.
Use fresh, high-quality seafood for the best flavor.
Add a splash of coconut milk for a creamier texture.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated, but flavors may change slightly.
Garnish with fresh herbs and a lime wedge.
Serve hot with steamed rice.
Offer extra lime wedges and chili flakes on the side.
Balances the spice and acidity
Refreshing and doesn't overpower the soup
Discover the story behind this recipe
Popular Thai soup representing the flavors of Thai cuisine.
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