Spicy Seafood Soup
Submitted by bapz
Thai-inspired spicy seafood soup with shrimp, mussels, lemongrass, galangal, kaffir lime, and fish sauce. A fragrant, fiery broth in the tom yum tradition.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minSpicy seafood soup is a Thai-leaning broth firmly in the tom yum family. The technique uses every part of the shrimp: the shells get sauteed first, then simmered in fish stock with lemongrass, galangal, kaffir lime leaves, and chiles for twenty-five minutes to build an aromatic broth that’s then strained clean.
That shrimp-shell step is the move that separates a serious seafood soup from a watery one. Toasted shells give the stock a deep, almost roasty shellfish flavor that no amount of fish stock alone can match.
Mussels and shrimp go in just before serving, cooked only until the shells pop open or the shrimp turn opaque (about two minutes each). Overcook either and you lose the texture that justifies using fresh seafood in the first place.
The finishing trio of lime juice, fish sauce, and cilantro hits the broth right at the end. They lose their punch with heat, so you want them barely warmed through before the bowls go to the table.
Chef Tips
- Bruise the lemongrass stalks with the back of a knife before adding. This releases the aromatic oils into the broth.
- Galangal is more peppery and floral than ginger. Ginger works in a pinch but the dish becomes noticeably different.
- Tap or scrub mussels before cooking and discard any that don’t close when touched (dead shellfish stays closed during cooking).
- Strain the broth through fine mesh or cheesecloth for the cleanest, most professional finish.
Variations
- Add a few coconut milk splashes at the end for a tom kha-style creamy version.
- Swap mussels for clams or scallops based on what’s freshest at the market.
- Stir in cooked rice noodles to turn this into a more substantial main-course soup.
Ingredients
Directions
Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells.
Heat the oil in a soup pot or large, heavy saucepan over high heat.
Add the shrimp shells and sauté until the shells turn bright pink.
Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
Strain the broth through a fine sieve into a clean soup pot.
Bring the strained soup to a boil over high heat.
Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
Remove the mussels or clams and break off and discard the top shell.
Return the mussels or clams on the half shell to the broth.
Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately.
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