Tom Yum Seafood

Ingredients

• 2 tablespoons extra-virgin olive oil or neutral oil
• 3 stalks fresh lemongrass stalks, white and light green parts only
• 2 ounces fresh galangal root, peeled
• 3 whole fresh red Thai chiles
• 4 whole garlic cloves, peeled
• 3 tablespoons fish sauce
• 6 cups low-sodium seafood or chicken broth
• 3 tablespoons fresh lime juice
• 12 ounces large shrimp (16/20 count), peeled and deveined
• 8 ounces squid, cleaned and cut into rings
• 12 ounces mussels, debearded and cleaned
• ¼ cup fresh Thai basil or cilantro leaves
• 2 whole scallions, thinly sliced

Instructions

1. 1

   Slice 3 lemongrass stalks on a sharp bias into 1/4-inch pieces, bruising each piece lightly with the side of your knife — this releases the aromatic oils. Slice 2 ounces of fresh galangal into thin coins (no need to peel). Trim the stems from 3 fresh red Thai chiles and slice them into thin rings, keeping the seeds for heat. Peel and lightly crush 4 garlic cloves with the side of your knife so they stay as whole pieces.

2. 2

   Set a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. Once the oil shimmers, add the prepared lemongrass, galangal, chiles, and garlic cloves. Stir constantly and let them sizzle for 2–3 minutes — you should smell the floral, spicy aroma filling your kitchen. The goal is to gently toast and release these oils without browning them.

3. 3

   Pour in 6 cups of seafood or chicken broth and increase the heat to high. Stir in 3 tablespoons of fish sauce until fully combined. Bring the broth to a gentle rolling boil, then immediately reduce the heat to medium and simmer for 4–5 minutes. Taste a spoonful of broth — it should be fragrant with lemongrass and slightly salty. Adjust the heat so the broth maintains a gentle, steady simmer.

4. 4

   Add 12 ounces of large peeled shrimp and 8 ounces of squid rings to the simmering broth. Stir well and let them cook for 2 minutes — the shrimp will turn from translucent gray to opaque pink.

5. 5

   Add 12 ounces of cleaned mussels to the pot and stir gently. Cover partially and let them cook for 3–4 minutes — all the mussels should open. If any mussels remain closed after 4 minutes, discard them.

6. 6

   Remove the pot from the heat and squeeze in 3 tablespoons of fresh lime juice. Taste the soup — it should be hot, tangy, spicy, and briny all at once. Add more fish sauce if it tastes flat, or more lime if it needs brightness.

7. 7

   Ladle the tom yum into bowls, making sure each bowl gets shrimp, squid, and mussels. Scatter 0.25 cup of fresh Thai basil or cilantro and 2 sliced scallions over the top. Serve immediately with steamed jasmine rice and lime wedges on the side.

Tools you’ll need

• large heavy-bottomed pot (4–5 quart capacity)
• sharp chef's knife
• cutting board
• wooden spoon or ladle
• instant-read thermometer (optional)
• fine-mesh strainer (for cleaning mussels, optional)
• soup ladle
• bowls for serving

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