Seafood Tom Yum

Seafood Tom Yum

Ingredients

Notes

Galangal root can be found fresh in the produce section of any Asian supermarket (or dry in the spice aisle.) Fresh ginger can be used as a substitute.

Jalapeno or serrano peppers can be used in place of Thai chilis. Traditionally the soup is spicy, but can be made mild if desired.

Water or vegetable stock can be used in place of chicken stock.

Seafood Tom Yum

Directions

Cut lemongrass in half lengthwise and smack it a few times with the back of your knife. Combine the first seven ingredients in a saucepan and bring to a boil. Lower heat to a simmer and cook for at least 30 minutes.

When you can taste the lemongrass, galangal root and shallots in the broth, it is ready. Using a slotted spoon, remove and discard the lemongrass, galangal root and Thai chilis. Thinly slice the whole shallot and return to the broth. Add lime juice and keep the broth at a simmer.

Divide remaining ingredients into soup bowls. Pour hot broth into soup bowls. Serve hot.

Soup can be served alone or with jasmine rice.

Serves: 2-4

Chef Jan Hill

Meet Chef Jan Hill

Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.

My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.

I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.

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