Tom Yum Soup with Eggplant, Chicken, and Seafood
⏳ Time
35 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
Despite the large number of ingredients, the soup is prepared instantly. As is often the case in Asian cuisine, the key is to prepare all the ingredients in advance: chop, peel, crush, and boil. When everything is ready, it's a quick process. The soup is amazing; I love it cold.
Ingredients
- Coconut Liqueur - 27 fl oz
- Seafood cocktail - 17.6 oz
- Eggplants - 10.6 oz
- Onion - 1.8 oz
- Grated Ginger Root - 1 piece
- Garlic - 2 cloves
- Lime Juice - 1 fl oz
- Orange zest - 1 piece
- Tomatoes - 2 pieces
- Coriander essential oil - to taste
- Mild Chili Spice - to taste
- Pad Thai Sauce - 1 tablespoon
- Chicken fillet - 8.8 oz
Step by Step guide
Step 1
Peel the small shrimp. Sauté the shells in a pan until they turn intensely pink, add 1 liter of water, and cook the broth, adding a teaspoon of turmeric and a bit of coriander seeds. Cook the shrimp broth for about 15 minutes to extract the flavor from the shells. Strain and set aside.
Step 2
Eggplants can be added peeled and raw directly into the soup, where they blend with the overall flavor and make an amazing addition, or you can roast them in slices on a baking sheet in the oven without peeling, or simply sauté them — then the texture will be noticeable. I like both ways; you decide for yourself. The photo shows the second option.
Step 3
While the broth is cooking, prepare all the ingredients: grate the ginger, finely chop the onion, crush the garlic with coriander in a mortar, zest the lime, and squeeze the juice, finely chop the tomatoes and chili.
Step 4
Then cut the chicken breast into strips, prepare (thaw) any seafood to your liking — I have squid, shrimp, scallops, mussels, and small octopuses.
Step 5
In a 2-liter soup pot, make a sauté: 4 cm of grated ginger root, finely chopped onion, garlic and coriander crushed in a mortar, lime zest — sauté in neutral vegetable oil for 2 minutes, then add the finely chopped tomato, chili, and 1 tablespoon of pad thai sauce. If you don't have this particular sauce, any Thai hot sauce will do.
Step 6
Add the chicken, eggplants, 2 cans of 400 g coconut cream, and pour in the shrimp broth, simmer for no more than 10 minutes (add the seafood in the middle of cooking).
Step 7
Garnish with fresh cilantro and sprinkle with lime zest.
Step 8
If there isn't enough liquid, add water.
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