- 350 g mixed seafood of your choice (I use shrimp, scallops, and squid, see note)
- 1 stalk lemongrass, bottom half only, very thinly sliced
- 5 thin slices galangal, finely julienned
- 5 kaffir lime leaves, torn into chunks
- 1 large head shallot, julienned
- 3–5 Thai chilies, finely chopped (remove seeds for less heat)
- 2 Tbsp water or stock
- 2 Tbsp fish sauce
- 1 Tbsp finely chopped palm sugar or 1 Tbsp Thai chili paste (see note)
- 100 g shimeji, oyster or straw mushrooms
- 1 cup cherry tomato halves
- 2 Tbsp lime juice
- A handful chopped cilantro
- Check out this video for how to clean and prep a whole squid.
- Using Thai chili paste will make a dish that has a more robust flavour, while using palm sugar will give you a lighter, more refreshing dish. Either is delicious. I prefer to use palm sugar because I want the subtle, sweet flavours of the scallops to come through. But if you’re looking to replicate the flavour or tom yum goong soup that usually has chili paste, then I would add it.
- Pre-cook the seafood first by sauteing or searing in the wok with a little oil just until done, then remove from wok and set aside. Tips: Cook each type of seafood separately. If using scallops, cook only until medium doneness rather than well-done for best texture. If using squid, cook them last as they can release a lot of water when cooked, And be careful not to overcook squid; they should take no more than 1 minute.
- In the same wok you cooked the seafood, add a little extra oil, then add lemongrass, galangal, lime leaves, chilies and shallots. Saute over medium heat for about 1 minute.
- Deglaze with a splash of water, then add fish sauce and palm sugar or chili paste. Stir briefly to dissolve the sugar.
- Turn heat to high, then add mushrooms and toss briefly.
- Add the cooked seafood back in the pan along with tomatoes and toss just to mix then turn off the heat.
- Add lime juice and cilantro, and stir to mix.
- Serve with jasmine rice, enjoy!