Creamy Seafood Tom Yum Soup

Prepare the seafood: clean the squid, peel the shrimp, and ensure mussels are shucked.

Slice the cleaned squid bodies into rings.

Chop the mushrooms and thinly slice the leek.

In a large pot over medium-high heat, melt the butter.

Add the chopped mushrooms and sauté until they release their moisture.

Add the sliced leek and continue to cook for another minute.

Stir in the Tom Yum paste and cook for 2 minutes until fragrant.

Pour in the can of coconut milk, followed by the water and fish sauce. Stir to combine.

Bring the soup to a boil.

Once boiling, add the halved cherry tomatoes.

Add all the prepared seafood (squid, shrimp, and mussels) to the pot. Cook for 2-3 minutes, just until the seafood is cooked through.

Season with salt to taste, if needed.

Stir in the chopped cilantro.

Cover the pot with a lid, turn off the heat, and let the soup sit for 10 minutes for the flavors to meld.

Serve hot, garnished with additional fresh cilantro and a squeeze of fresh lime juice. Enjoy with a side of cooked sushi rice.