Seafood Tom Yum Soup

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Recipe is contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd

 

Serves: 2

 

Time: 35 minutes

 

Ingredients

 

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

 

Method

 

• 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.

 

Nutrients per serving

 

• Energy: 367 kcal
• Protein: 34g
• Total Fat: 10g
• Cholesterol: 145mg
• Carbohydrate: 45g
• Sodium: 652mg
• Dietary Fibre: 10g

 

Source: Singapore Heart Foundation. Reproduced with permission.

 

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