Tom Yum Kung Seafood Soup Recipe

Easy to cook Tom Yum Kung seafood soup

As long as you use Tom Yum Kung sauce, you can easily cook Tom Yum Kung seafood soup full of Thai flavor at home.

Servings: 2 – 3 people

Cooking time: 30 minutes

Ingredients：

Tom Yum Kung Sauce	4 tbsp
Prawns	4 pcs-6 pcs
Squid	2 pcs
Tomato	3 pcs
Xiuzhen Mushroom	20 grams
Straw mushroom	8 pcs
Red cluster pepper	1 pc
Lemongrass	2 pcs
Lemon leaves	3 pcs
Garlic	4 petals
Galangal	1 pc
Coconut milk	2 tbsp
Lime juice	2 tbsp
Water	1000 ml

Cooking steps：

Step 1

Cut the straw mushroom in half; cut the squid into circles; cut the tomato into pieces; cut the lemongrass into sections; slice the ginger; cut the garlic into puree; chop the chili pepper. Remove the head, shell and intestines of the prawns, and reserve the heads for later use.

Step 2

Heat a wok over medium heat, add a little oil, add garlic and shrimp head and sauté until fragrant.

Step 3

Remove the shrimp heads, add water, lemongrass, southern ginger, lemon leaves, straw mushrooms, Xiuzhen mushrooms, chili peppers, tomatoes and Tom Yum Kung Sauce, bring to a boil, cover the pot and simmer for 15 minutes on medium-low heat.

Step 4

Open the lid, turn to medium heat, add prawns, squid and coconut milk, and cook until the seafood is cooked through.

Step 5

Turn off the heat, add the lime juice and mix well. Then complete😋

▪︎In fact, the most complicated step is to make Tom Yum Goong sauce. If you can buy this sauce in supermarkets or Thai shops, all the cooking process will be very simple.

▪︎Some people love to add coconut milk, some people love flower milk, there are also Qingdong Yin Gong that uses both or neither of them.

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