The ULTIMATE Seafood Tom Yum from Scratch!

OPEN for ingredients! Tom Yum is probably one of the most important and popular soups coming off Southeast Asia! Spicy, savoury, full of umami, sweet and tangy, Tom Yum hits all of the flavour zones on the palate.

It’s actually SUPER easy and quick to make from home, but in this recipe I show you how to make Nam Prik Pao too, that magic sauce that makes your Tom Yum restaurant quality.

I show you how to make everything from scratch, if you want to skip some parts, check the timestamps!

More info: http://nomadette.com/seafood-tom-yum/

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Timestamps:

00:22 – How to make prep dried chillies for Nam Prik Pao
01:12 – How to make Nam Prik Pao or Thai Roasted Chilli Paste from Scratch
04:28 – How to make GOOD prawn stock from scratch
05:52 – Prepping the aromatics for Tom Yum
07:06 – Making the Tom Yum Soup – Infusing aromatics with stock
08:21 – Making the Tom Yum Soup – Adding the Seafood

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Ingredients:

Nam Prik Pao:
– 20g dried chillies, toasted
– 10 cloves of garlic, toasted
– 1 whole Onion, toasted
– 2 tbsps dried shrimps
– 2 tbsps tamarind concentrate
– 1 tbsp fish sauce
– 2 tbsps palm sugar
– 1 tsp belachan or shrimp paste
– 1/2 cup of oil, with extra on the side

Prawn Stock:
– 2-300g Prawn/Shrimp heads and shells
– 1 litre water

Tom Yum:
– 1 litre Prawn Stock
– 2 Lemongrass, bruised
– 1 inch Galangal, sliced thinly
– 5-6 Kaffir lime leaves
– 1-2 Coriander Roots (optional)
– 2-3 tbsps Nam Prik Pao
– 200g Prawns
– 100g or 5 Fishballs
– 1 small Squid
– 1 loose cup Mushrooms
– 1 tbsp Fish Sauce, or to taste
– 1 tsp Sugar, or to taste
– 2-3 tbsps Lime Juice
– Garnish with coriander

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