Seafood Tom Yum Soup

(Contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

Preparation time: 15 mins

Cooking time: 20 mins 

Serves 2


Prawns (remove head and shell), 4
Clams, 4
Mussels, 4
Squid, 1
Thai chili paste oil, 0.5 tbsp
Shallots, 3
Garlic (crushed), 2
Tomato (diced), ½
Oyster mushroom, 4
Red chili (crushed), 6
Lemon grass, 2 stalks
Galangal (thin slice), 1tbsp
Kaffir lime leaf, 2
Fresh coriander with root, 2
Shrimp paste, ½ tsp
Lime juice, 1 tbsp
Fish sauce, 0.5 tbsp
Palm sugar, ½ tsp
Water (or seafood stock), 250 ml  
Soya milk, 50 ml
Thai basil, 6 leaves
Spring onions

Heat oil in a pot over medium heat. Fry the shrimp paste for 1 minute and then add the water or seafood stock, and bring to a boil.
Add lemongrass, kaffir lime leaves, galangal, fresh coriander root, red chili, garlic, and shallots. Simmer for about 10 minutes.
Add tomatoes, seafood, chili paste, and oyster mushrooms. Continue to cook on medium heat for another 2 minutes.
Add fish sauce, lime juice, sugar, and soya milk. Stir thoroughly.
Serve in a bowl, garnished with fresh coriander leaves, spring onions and basil leaves.
Approximate Nutritional Analysis (Per serving) 
Energy: 367 kcal
Fat: 10g
Protein: 34g
Carbohydrates: 45g
Cholesterol: 145mg
Sodium: 652mg
Fibre: 10g