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Dry Tom Yum Seafood ต้มยำทะเลแห้ง

  • Author: Pailin Chongchitnant
  • Yield: 2-3 Servings 1x

Scale

Ingredients

  • 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
  • 35 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

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Notes:

  1. Check out this video for how to clean and prep a whole squid.
  2. 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. 

Instructions

  1. 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.
  2. 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.
  3. Deglaze with a splash of water, then add fish sauce and palm sugar or chili paste. Stir briefly to dissolve the sugar.
  4. Turn heat to high, then add mushrooms and toss briefly.
  5. Add the cooked seafood back in the pan along with tomatoes and toss just to mix then turn off the heat.
  6. Add lime juice and cilantro, and stir to mix. 
  7. Serve with jasmine rice, enjoy!

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