Tom Yum Seafood

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.