Recipes - Thai

Seafood Tom Yum Soup
Seafood Tom Yum Soup Recipe


Tom Yum Soup recipe is a spicy clear soup with chunks of your favourite seafood in it. Try this Thai recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Soup
Cook Method: Boil
Cuisine: Thai









Ingredients:

8 large green prawns (shelled and de-veined)
250g calamari (cut into rings)
250g rockling fish (cut into bite-sized pieces)
250g mussels
2 tbsp Valcom Tom Yum Paste
3 ½ cups water or chicken stock
8 fresh kaffir lime leaves (cut into halves)
2 tbsp Valcom Lemongrass
1 cup fresh button mushrooms (halved)
1 red onion (cut into quarters)
2 tbsp Squid Fish Sauce
2 tbsp Bird's eye chilli (sliced)
6 tbsp lime Juice
coriander (to garnish)




Steps:
  1. Bring water or chicken stock to the boil in a saucepan.
  2. Add Tom Yum paste, kaffir lime leaves, onions and lemon grass, boil for 2 mins.
  3. Add prawns, calamari, ling fish, mussels, and mushroom. Dressing with fish sauce and lime juice. Cover and simmer until cooked.
  4. Garnish with fresh coriander leaves and chilli. Serve hot with steamed Golden Phoenix Jasmine Rice.

 


asianinspirations.com.au
www.facebook.com/AsianInspirations
Seafood Tom Yum Soup

Seafood Tom Yum Soup

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Tom Yum Soup recipe is a spicy clear soup with chunks of your favourite seafood in it. Try this Thai recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Soup
Cook Method: Boil
Cuisine: Thai
Ingredients

8 large green prawns (shelled and de-veined)
250g calamari (cut into rings)
250g rockling fish (cut into bite-sized pieces)
250g mussels
2 tbsp Valcom Tom Yum Paste
3 ½ cups water or chicken stock
8 fresh kaffir lime leaves (cut into halves)
2 tbsp Valcom Lemongrass
1 cup fresh button mushrooms (halved)
1 red onion (cut into quarters)
2 tbsp Squid Fish Sauce
2 tbsp Bird's eye chilli (sliced)
6 tbsp lime Juice
coriander (to garnish)

Instructions
  1. Bring water or chicken stock to the boil in a saucepan.
  2. Add Tom Yum paste, kaffir lime leaves, onions and lemon grass, boil for 2 mins.
  3. Add prawns, calamari, ling fish, mussels, and mushroom. Dressing with fish sauce and lime juice. Cover and simmer until cooked.
  4. Garnish with fresh coriander leaves and chilli. Serve hot with steamed Golden Phoenix Jasmine Rice.

 

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic