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!