Tom Yum (Thai Hot And Sour Seafood Soup) Recipe by Yi Ru Tseng
This recipe is translated from Cookpad Taiwan. See original: 泰式酸辣海鮮湯 Cooking Instructions 1 hour 1 Prepare all the ingredients. Devein the shrimp and trim the antennae. 2 Simmer the aromatics (galangal, lemongrass, kaffir lime leaves) in water for about 30 minutes to infuse the broth. 3 Remove the aromatics, then add onion, tomato, mushrooms, and all the seasonings. Use 6 1/3 cups water (about 1500 ml). I used half a packet of the hot and sour soup paste—adjust the amount for your preferred spice level, but be mindful of the saltiness. Add a few drops of fish sauce, taste, and add more if needed. 4 Once the flavor is right, add the cabbage and all the seafood. When the clams start to open, pour in the coconut milk. Turn off the heat, add lemon juice, and finish with cilantro or Thai basil. 1 Prepare all the ingredients. Devein the shrimp and trim the antennae. 1 Prepare all the ingredients. Devein the shrimp and trim the antennae. 2 Simmer the aromatics (galangal, lemongrass, kaffir lime leaves) in water for about 30 minutes to infuse the broth. 2 Simmer the aromatics (galangal, lemongrass, kaffir lime leaves) in water for about 30 minutes to infuse the broth. 3 Remove the aromatics, then add onion, tomato, mushrooms, and all the seasonings. Use 6 1/3 cups water (about 1500 ml). I used half a packet of the hot and sour soup paste—adjust the amount for your preferred spice level, but be mindful of the saltiness. Add a few drops of fish sauce, taste, and add more if needed. 3 Remove the aromatics, then add onion, tomato, mushrooms, and all the seasonings. Use 6 1/3 cups water (about 1500 ml). I used half a packet of the hot and sour soup paste—adjust the amount for your preferred spice level, but be mindful of the saltiness. Add a few drops of fish sauce, taste, and add more if needed. 4 Once the flavor is right, add the cabbage and all the seafood. When the clams start to open, pour in the coconut milk. Turn off the heat, add lemon juice, and finish with cilantro or Thai basil. 4 Once the flavor is right, add the cabbage and all the seafood. When the clams start to open, pour in the coconut milk. Turn off the heat, add lemon juice, and finish with cilantro or Thai basil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Braised Catfish w/ Pork Belly | Cá Kho Tộ Ba Rọi Apple Pie Empanada Pizza Dough & Pizza Sauce Mango avocado salad Green Pasta Vietnamese Braised Catfish w/ Pork Belly | Cá Kho Tộ Ba Rọi Apple Pie Empanada Pizza Dough & Pizza Sauce Mango avocado salad Green Pasta Easy healthy creamy pasta Kulith curry Jollof rice with fried chicken and plantain Prawns Masala Curry Bowl de Rojo Pollo (Mexican Red Chicken Bowl) 🐓 41. Simple Asparagus Corn Soup Egg stew / sauce Soya sticks Soya flour chilla with mint raita Kulith Chutney Easy healthy creamy pasta Kulith curry Jollof rice with fried chicken and plantain Prawns Masala Curry Bowl de Rojo Pollo (Mexican Red Chicken Bowl) 🐓 41. Simple Asparagus Corn Soup Egg stew / sauce Soya sticks Soya flour chilla with mint raita Kulith Chutney