Tom Yum with Clams and Shrimp
Soups • Pan-Asian
Description
Recipe from the brand chef of Chang Restaurant, John Smith.
Ingredients
- Chicken Broth 15 fl oz
- Coconut Milk 0 fl oz
- Fish Oil 0 fl oz
- Tom Kha paste 0 oz
- Onion 0 oz
- Garlic 0 oz
- Vegetable Oil 0 fl oz
- Sugar 0 oz
- Lemongrass 0 oz
- Galangal 0 oz
- Banana Leaves 0 oz
- Oyster Mushrooms 0 oz
- Squid 6 pieces
- Shrimp 5 oz
- Clams (Vongole) 5 oz
- Tomatoes 5 oz
- Scallions 0 oz
- Cilantro 0 oz
- Lime ½ piece
- Chili Oil to taste
Step-by-Step Guide
Step 1
Peel and finely chop the onion and garlic.
Step 2
Sauté in vegetable oil.
Step 3
Add the Tom Yum paste and sauté everything together for 2–3 minutes.
Step 4
Next, add the fish sauce, coconut milk, chicken broth, sugar, lemongrass, galangal, and dried lime leaves.
Step 5
Bring to a boil, simmer for 5 minutes, then cover and let the broth infuse for 2 hours.
Step 6
Blend the infused broth and strain through a sieve.
Step 7
Finely chop the oyster mushrooms, clean the shrimp, and cut the tomatoes into large cubes.
Step 8
Bring the broth to a boil and add the oyster mushrooms, shrimp, squid, clams, tomatoes, and green onion.
Step 9
Cook for 2–3 minutes at a gentle boil.
Step 10
Garnish with cilantro and lime when serving.
Step 11
Add chili oil to taste.
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