Creamy Seafood Tom Yum Soup | CookOS

Creamy Seafood Tom Yum Soup

Name: Creamy Seafood Tom Yum Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb squid; 1 lb shrimp; 1 lb mussels; 16 oz white mushrooms; 2 tbsp butter; 1 large leek; 2 tbsp Tom Yum paste; 1 (13.5 oz) can coconut milk; 6 cups water; 2 tbsp fish sauce; 1 cup cherry tomatoes; 1/2 cup cilantro; salt, to taste; Fresh cilantro, for garnish; 1 lime, for juice; Cooked sushi rice, for serving

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.

🌍Thai 🏷️Tom yum 🏷️Soup 🏷️Seafood soup 🏷️Russian-style 🏷️Creamy

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Total

40 min

Servings

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

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Ingredients

1 lb squid
1 lb shrimp
1 lb mussels
16 oz white mushrooms
2 tbsp butter
1 large leek
2 tbsp Tom Yum paste
1 (13.5 oz) can coconut milk
6 cups water
2 tbsp fish sauce
1 cup cherry tomatoes
1/2 cup cilantro
salt, to taste
Fresh cilantro, for garnishoptional
1 lime, for juiceoptional
Cooked sushi rice, for servingoptional

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Instructions

1
Prepare the seafood: clean the squid, peel the shrimp, and ensure mussels are shucked.
2
Slice the cleaned squid bodies into rings.
3
Chop the mushrooms and thinly slice the leek.
4
In a large pot over medium-high heat, melt the butter.
5
Add the chopped mushrooms and sauté until they release their moisture.
6
Add the sliced leek and continue to cook for another minute.
7
Stir in the Tom Yum paste and cook for 2 minutes until fragrant.
8
Pour in the can of coconut milk, followed by the water and fish sauce. Stir to combine.
9
Bring the soup to a boil.
10
Once boiling, add the halved cherry tomatoes.
11
Add all the prepared seafood (squid, shrimp, and mussels) to the pot. Cook for 2-3 minutes, just until the seafood is cooked through.
12
Season with salt to taste, if needed.
13
Stir in the chopped cilantro.
14
Cover the pot with a lid, turn off the heat, and let the soup sit for 10 minutes for the flavors to meld.
15
Serve hot, garnished with additional fresh cilantro and a squeeze of fresh lime juice. Enjoy with a side of cooked sushi rice.

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Tips & Notes

Pro tips

Clean squid thoroughly and cut into rings or strips of uniform size so they cook evenly and don't toughen.
Add seafood in stages: start with squid and mussels (they take longer), then shrimp last to prevent overcooking and mushiness.
Stir Tom Yum paste into butter before adding liquid to bloom flavors and prevent clumping.
Taste the broth before adding seafood and adjust fish sauce and paste levels—the soup should be fragrant and balanced, not overwhelmingly salty.

Substitutions

White mushrooms → cremini or oyster mushrooms (maintains earthiness, adjust cooking time slightly)
Coconut milk → coconut cream + water (use 1 can cream + 2 cups water for richer soup)
Leek → 3 scallions or 1 large onion (softer flavor, less layering)

Storage & make-ahead

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.

Common Questions

Can I use frozen shrimp and squid instead of fresh?

Yes. Thaw completely and pat dry before adding to prevent excess water from diluting the broth. Frozen seafood works well in this soup.

What if I can't find Tom Yum paste?

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.