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If you are Thai food lover, you must have SEAFOOD TOM YUM SOUP before in your favorite Thai restaurant! Now why not check out how to recreate this delicious creamy tom yum soup, so that you can enjoy it with your loved ones at home!
As you know, seafood tom yum soup has a rich and bold flavours, always sour, spicy, then full of umami and a little sweet to balance up everything. This dish involves a lot of ingredients and different herbs to create this irresistible and flavorsome seafood tom yum soup. However, the cooking process is not complicated, so once you gather all the ingredients, you are good to go! Let's get started, seafood tom yum soup is here!
INGREDIENTS: (2 servings)
- 4 large prawns (whole)
- 150g squid (cleaned)
- 2 stalks of lemongrass
- 1 knob of galangal (blue ginger)
- 6-7 Kaffir lime leaves
- 3-4 Thai chilies
- 1 medium shallot
- 1 medium tomato
- 5-6 large oyster mushrooms
- 1 litre of water
- Seasoning: 2.5 tbs Thai red chili paste, 1.5 tbs sugar, 6-7 tbs fresh lime juice, 3 tbs fish sauce, 40ml evaporated milk (Adjust accordingly, due to the different level of saltiness and sweetness of the chili paste & fish sauce)
- (optional): if you are lactose intolerant and would like to have a little bit of creaminess in the soup, you can use coconut milk or other plant milk. However, they will impart some different flavours in this soup. Or, you can just skip the milk!
STEPS:
• Remove heads and shells of the prawn, then devein them.
• Cut squid into bite sized pieces
• Optional: to make them look nicer, make shallow crisscross cuts on the inside of the squid pieces.
• In a pot, add 1tbs of oil, fry the heads and shells, press them using a potato smasher to further extract the juice from the heads.
• Add 1 litre of water and let simmer on low heat for 25 minutes
• Use the back of the knife to bruise lemongrass stalks, then slice them diagonally
• Slice galangal/blue ginger into thick slices
• Slightly break up/tear the kaffir lime leaves
• Bruise chili and cut them into halves
• Slice shallot into small wedges
• Slice tomato into chunks
• Break oyster mushrooms into medium pieces
• After 25 minutes, remove prawn’s heads and shells
• Add lemongrass, galangal, chili and kaffir lime leaves. Simmer for 5 mins
• Add fish sauce, sugar, and Thai red chili paste. Stir well to dissolve
• Add shallot, tomato, mushrooms. Stir well
• Add squid, stir and when it is almost cooked, add prawns
• Add milk, make sure to use low heat. When everything is cooked, taste and check the level of saltiness and sweetness. Remove from stove.
• Keep stirring gently to slightly bring down the temperature of the soup, then add lime juice and mix well.
• Serve hot, garnish with cilantro. It can be eaten on its own, or with steamed Jasmine rice. Enjoy!
Other delicious recipes:
Tom Yum Fried Rice : kzbin.info/www/bejne/kJm0k6Gsgqt-ia8
10 Mins Garlic Butter Shrimp: kzbin.info/www/bejne/pqGkaJSiiManmJY
Authentic Vietnamese Pho (Beef Noodle Soup): kzbin.info/www/bejne/mJSudoOQmLuUabM
Coffee Pork Ribs - Sticky Ribs: kzbin.info/www/bejne/kKasq4eBpqqEoLc
Snack/ Finger food ideas:
Prawn Paste Chicken Wing (Har Cheong Gai): kzbin.info/www/bejne/g6rae42uYperadk
Firecracker Shrimp Rolls with Gochujang Mayo Sauce: kzbin.info/www/bejne/b3qbp36FbrClfNU
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