Thai Clear Seafood Tom Yum Soup

This delicious, Thai classic clear tom yum soup that you can taste spicy, sour, salty, sweet all in a pot of soup. Best to enjoy them during cold rainy weathers. The soup is so fragrant with all the herbs added into it. This simple yet satisfying soup comes together in just 30 minutes, easy right?. Try it yourself.

Ingredients can be very flexible, up to personal preferences. If you can't take seafood, you can replace with chicken meat. Vegetables wise, you can add carrots, cauliflower, baby corn, mushrooms, etc.

Normally, I will lightly pan fried the prawns first till the shells turns color, quickly drizzle some few drops of fish sauce and dish up. That's about 40% cooked only. I found that this way helps to get rid of the fishy prawn taste in the soup thereafter. Unless you can get super fresh prawns, then you can straight away dump them into the soup to boil.

Ingredients : (serves 2)

6 pcs Prawns

4 pcs Baby Octopus

500ml Chicken Stock / Water

1 stick Lemongrass (big) - lightly bruised

3 Kaffir Lime Leaves - tear

20g Fresh Galangal - cut into slices

2 pcs Shallot - halves

1-2 pcs Red Chilli Padi (or more if you love spicy)

1 pc Tomato - cut into quarters

1 stalk Coriander / Sawtooth Coriander

2 pcs Limau Kasturi - squeeze out juice

1 tbsp Fish Sauce or to taste

1 tsp Sugar

1 tbsp Sour Tamarind (add in 3 tbsp hot water, press the pulp to make Tamarind Water)

Step by Step:

1. Heat up a small pan with some oil. Quick pan fry the prawns till the shell change color. Drizzle few drops of fish sauce and give a quick toss. Dish up & set aside.

2. In a pot, bring chicken stock / water to a boil.

3. Add lemongrass, kaffir lime leaves, galangal, shallot, chilli padi, tomatoes, coriander roots and tamarind juice. Bring to a boil and simmer for 1-2 minutes.

4. Add prawns and baby octopus and cook for 1-2 minutes.

5. Add lime juice, fish sauce and sugar. Taste test before dish up. If prefer more salty, can add more fish sauce. Adjust to your liking.

6. Garnish with coriander before serving. Serve hot with steamed rice.

Happy Cooking.