Tom Yum with Shrimp and Calamari
This Tom Yum soup is a bold, aromatic Thai classic packed with fresh shrimp, calamari, and vibrant herbs. A tangy, spicy, and deeply satisfying dish, it’s infused with lemongrass, galangal, and makrut lime leaves for that signature bright and fragrant broth. Perfect for a cozy meal, this family-sized recipe serves about four.
Ingredients
Broth Base
- 1/4 seafood stock
- 1 unit cilantro root cleaned
- 3 stalks lemongrass cut into ¼-inch slices
- 1 piece galangal
Vegetables & Aromatics
- 1/4 cup shallots quartered
- ¼ cup cherry tomatoes halved
- 3 oz oyster mushrooms sliced
- 10 units makrut lime leaves torn in half
- 3 units red Thai chiles bruised, or to taste
- 3 units dried chili toasted, optional
- 1 unit scallion, white and light green parts, coarsely chopped
- 1 sprig cilantro coarsely chopped
Seafood
- 8 oz shrimp cleaned, deveined, and shelled
- 4 oz calamari sliced into ½-inch wide pieces
Seasoning & Enhancements
- ½ cup lime juice
- ½ cup fish sauce
- Nam Prik Pow (Thai chili jam) to taste (optional)
- 4 strips young coconut meat scooped (optional)
Instructions
- Prepare the broth: In a medium pot, bring the seafood stock, cilantro root, lemongrass, and galangal to a boil.
- Cook the ingredients: Add shallots, cherry tomatoes, oyster mushrooms, shrimp, and calamari. Let simmer for about 4 minutes or until the shrimp turns pink and the calamari is cooked through. Be careful not to overcook.
- Season the soup: Reduce the heat and stir in the makrut lime leaves, chopped cilantro, fresh and toasted Thai chiles, lime juice, and fish sauce. Adjust seasoning with Nam Prik Pow if using.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro or extra makrut lime leaves. Enjoy hot!