Seafood tom yum

Seafood tom yum

By
From
East
Serves
4
Photographer
Leanne Kitchen

Tom yum, which means ‘sour soup’, is hardly a novel dish. However, the ease with which it can be made, its great flexibility and, of course, that incomparable taste, make it a winner, so we felt the need to include it here. We’ve used an assortment of fresh seafood, but it’s pretty standard to only use prawns – you can also use fish or chicken instead, or even pork (throw in thinly sliced pieces of trimmed fillet and cook for 2–3 minutes). You can adjust the hot, sour, salty and sweet notes to suit yourself but, strictly speaking, this soup should be spicy.

Ingredients

Quantity Ingredient
16 medium raw king prawns
2 litres Chicken stock
or 2 litres fish stock
1kg mussels, scrubbed and debearded
80g Chilli jam
2 lemongrass stems, bruised
6 kaffir lime leaves, central vein removed, torn
12 slices fresh galangal
6 small green or red bird’s eye chillies, halved lengthways
1 tablespoon caster sugar
80ml fish sauce
80ml lime juice
12 scallops, roe on
200g oyster mushrooms, torn
handful coriander leaves, coarsely chopped

Method

  1. Peel the prawns, reserving the heads and shells. Cut the prawns in half lengthways, devein and refrigerate until needed.
  2. Combine the shells and heads with the stock in a saucepan over medium heat, bring to a simmer then reduce the heat to low and cook for 40 minutes. Drop in the mussels and cook for 3 minutes or until they just open, then transfer the mussels to a bowl, using a slotted spoon.
  3. Remove the mussel meat from half of the shells, leaving the remainder intact, and set aside. Strain the cooking liquid, discarding the solids, then return the stock to the pan with the chilli jam.
  4. Cut the bruised lemongrass into 5 cm lengths and add it to the stock with the lime leaves, galangal, chillies and sugar. Simmer for 5 minutes over medium heat then add the prawns, fish sauce, lime juice, scallops and mushrooms and stir well. Bring to a very gentle simmer and cook for 2–3 minutes or until the seafood is cooked through and the mushrooms are tender. Add the mussels and heat through. Season with salt and pepper to taste and add a little extra lime juice and fish sauce if necessary.
  5. Divide among bowls, scatter over the coriander and serve.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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