Tom Yum Soup

Overview

With the coolness after the autumn rain, the taste buds become active again. After a quiet summer, let’s have something exciting! Autumn is a good time to eat seafood. I bought fresh shrimps, crabs and clams and had a spicy and sour tom yum soup to quench my cravings.

Tags

• soups
• southeast asia
• clam
• coconut milk
• crab mushroom
• dried chili pepper
• dried galangal
• dried lemongrass
• enoki mushroom
• lemon
• long-legged mushroom
• shrimp
• thai shrimp paste
• tom yum sauce
• lemon leaves
• swimming crab

Ingredients

Steps

1. 1 Wash the spices with clean water, put them into 1500ml water and cook for 15 minutes until the soup turns yellow and then take it out.

   

2. 2 During the 15 minutes of cooking the spiced water, remove the sand lines from the shrimps, wash the crabs, blanch the clams, and wash the mushrooms and set aside.

   

3. 3 Drain the spices, add 50g of tom yum paste, and bring to a boil.

   

4. 4 Add crabs and cook until crab shells change color.

   

5. 5 Add the shrimp and mushrooms one by one and cook until the shrimp changes color.

   

6. 6 Add 400ml coconut milk, 50g shrimp paste, clams and bring to a boil.

   

7. 7 Cut the lemon in half and squeeze the lemon juice into the soup.

   

8. 8 Put it into a soup basin, sprinkle with a small amount of chopped green onion and two or three slices of lemon for decoration.

   

9. 9 Enjoy the sour and spicy tom yum soup!