Creamy Seafood Tom Yum Soup
This creamy seafood Tom Yum soup combines squid, shrimp, mussels, and mushrooms in a rich coconut milk and Tom Yum paste broth, delivering bold Thai flavors with restaurant-quality depth.
This creamy seafood Tom Yum soup combines squid, shrimp, mussels, and mushrooms in a rich coconut milk and Tom Yum paste broth, delivering bold Thai flavors with restaurant-quality depth.
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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.
Store cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat; do not boil or seafood will toughen.
Yes. Thaw completely and pat dry before adding to prevent excess water from diluting the broth. Frozen seafood works well in this soup.
Tom Yum paste is essential for authentic flavor. Check Asian markets or order online. There's no direct substitute that captures the same balance of lemongrass, galangal, and chilies.
Mussels open when fully cooked, usually 3–5 minutes in simmering broth. Discard any that don't open after cooking.
Prepare the broth up to 2 days ahead. Add the seafood just before serving to keep it tender and avoid overcooking.
Tom Yum paste brings heat, but coconut milk mellows it. Adjust spice by using less paste or adding more coconut milk to taste.
