Tom Yum with Clams and Shrimp
⏳ Time
2 hours 40 minutes
🥕 Ingredients
20
🍽️ Servings
1
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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