Thai Seafood Soup with Shrimp, Fish, and Tom Yum

Thai seafood soup is a hot-and-sour tom yum, a Thai style of soup built around fragrant herbs, lime, fish sauce, and chili. This version combines shrimp, white fish, and squid in a clear, savory broth that tastes lively rather than heavy, with optional evaporated milk for a softer, creamier finish.

Ingredients

1 tablespoon neutral oil (15 ml)
1 small shallot, finely sliced (about 1.5 oz / 40 g)
3 garlic cloves, finely chopped (about 0.3 oz / 9 g)
2 to 3 Thai bird’s-eye chilies, lightly bruised (about 0.2 oz / 6 g); use fewer for a milder soup
2 stalks lemongrass, trimmed and cut into 2-inch pieces (about 2 oz / 60 g)
2 oz fresh galangal, sliced into thin coins (55 g)
5 makrut lime leaves, torn once (about 0.04 oz / 1 g)
5 cups seafood stock or low-sodium chicken broth (1.2 L)
2 tablespoons Thai roasted chili paste, nam prik pao (about 1 oz / 30 g)
8 oz oyster or shiitake mushrooms, sliced (225 g)
10 oz firm white fish, such as cod or haddock, cut into 1-inch pieces (280 g)
12 oz raw shrimp, peeled and deveined (340 g)
6 oz cleaned squid, cut into rings (170 g)
3 tablespoons fish sauce (45 ml)
1 teaspoon granulated sugar (4 g)
3 tablespoons fresh lime juice, plus more to taste (45 ml)
½ cup loosely packed cilantro leaves and tender stems, roughly chopped (15 g)
2 limes, cut into wedges (about 8 oz / 225 g)
½ cup evaporated milk, optional for a creamier broth (120 ml)

Instructions

Prepare the aromatics and seafood. Trim the lemongrass, slice the galangal, tear the lime leaves, and cut the fish into even pieces so it cooks at a similar pace. Keep the shrimp chilled until needed, and pat the fish and squid dry if they are wet. If using frozen seafood, thaw it in the refrigerator first and drain away excess liquid. Bruise the lemongrass and chilies with the side of a knife to help release their aroma; do not mince them, since they will be removed or left aside when serving.
Start the aromatic base, 2 minutes. Set a medium-large pot over medium heat and add the oil. Stir in the shallot and garlic and cook for about 1 minute, just until fragrant and softened; avoid browning the garlic. Add the bruised chilies and nam prik pao, then stir for another minute. The paste may look oily as it warms, which helps distribute its toasted chili flavor through the broth.
Infuse the broth, 8 minutes. Pour in the seafood stock or chicken broth. Add the lemongrass, galangal, and makrut lime leaves, then bring the liquid to a gentle simmer. Simmer uncovered for 8 minutes, keeping the heat moderate rather than letting the pot boil hard. A steady simmer extracts fragrance without making the broth cloudy or reducing it too quickly.
Cook the mushrooms, 3 minutes. Add the sliced mushrooms and simmer for 3 minutes, until they begin to soften. Stir in the fish sauce and sugar. Taste a spoonful of broth before adding the seafood: it should be savory and aromatic, with a little sweetness in the background. Hold back on extra fish sauce until the lime juice is added, because the final balance is easier to judge then.
Add the seafood, 6 minutes. Lower the heat so the broth barely simmers. Add the fish and squid and cook for 4 minutes, turning the fish pieces gently once if needed. Add the shrimp and cook for about 2 minutes more, until they are opaque and curled. Check the center of the thickest fish piece with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If a piece has not reached that temperature, continue cooking briefly and check again. Avoid a rolling boil, which can break up the fish and make the squid tough.
Season and serve. Turn off the heat. Stir in the lime juice and cilantro, then taste and adjust with more lime for a sharper sour note, fish sauce for saltiness, or a little sugar if the acidity feels too pointed. For a creamier version, stir in the optional evaporated milk after turning off the heat. Remove the lemongrass and galangal before ladling if you prefer not to have diners work around them; they are aromatic infusions, not meant to be eaten in large pieces. Serve hot with lime wedges.

Tips

Use the fresh herbs if you can. Galangal has a peppery, pine-like fragrance that differs from ginger. If it is unavailable, use the same amount of ginger; the soup will still taste good but will be warmer and less distinctly citrusy. Makrut lime leaves contribute a strong floral-citrus aroma. Substitute a wide strip of lime zest, avoiding the white pith, but expect a simpler lime flavor. If lemongrass is hard to find, use 1 tablespoon (15 ml) finely grated lime zest plus a few extra lime wedges; this is a useful shortcut, not an exact match.
Adjust heat in the pot, not at the table. Thai bird’s-eye chilies vary in strength. Start with one chili for mild heat or two for moderate heat, then serve sliced chilies or chili oil separately for people who want more. Removing the seeds can reduce some of the heat, but the chili’s flesh still carries plenty of it.
Choose seafood that cooks at a similar rate. Cut fish into evenly sized pieces and use medium or large shrimp. Very small shrimp can overcook before the fish is ready. If you want to use mussels or clams instead of squid, add scrubbed shellfish earlier and cook until the shells open; discard any that stay closed. Keep raw seafood separate from ready-to-eat ingredients and wash hands, boards, and utensils after handling it.
Keep the broth at a gentle simmer. A hard boil can make lean fish flake apart and turn squid rubbery. Lime juice also loses some of its bright, fresh quality if boiled, so add it after switching off the heat. Nam prik pao brands and fish sauces vary in salt and sweetness, so taste before adding extra seasoning.

Serving Suggestions

Serve the soup as a light main course with steamed jasmine rice, which soaks up the aromatic broth and makes the meal more filling. Put rice in individual bowls and ladle soup over it, or serve rice separately so each person can choose how much broth to add. A small plate of cucumber, fresh herbs, or crunchy vegetables offers a cool contrast to the hot, spicy soup. Lime wedges belong on the table because the broth can be adjusted to taste at the last moment.

For a multi-course Thai-inspired meal, offer the soup in smaller bowls before a rice dish, stir-fried vegetables, or a simple omelet. Keep extra fish sauce, lime, and sliced chilies in separate dishes rather than trying to make one pot satisfy every preference. If serving guests who are sensitive to heat, use just one chili in the broth and let everyone add more individually. The aromatic lemongrass and galangal can be left in the serving bowl for fragrance, but remind diners that the woody pieces are not intended to be eaten.

Variations

Clear tom yum: Leave out the optional evaporated milk for a clean, sharp broth. This is a good choice when you want the lime, herbs, and seafood to stand out distinctly. The roasted chili paste still gives the soup body and a subtle toasted flavor.

Creamier tom yum: Stir in the measured evaporated milk at the end, off the heat. Some Thai-style creamy tom yum versions use evaporated milk, while others keep the broth clear; the milk softens the chili and acidity without turning the soup into a coconut curry. For a richer, coconut-forward variation, use ½ cup (120 ml) unsweetened coconut milk instead, knowing that it will change the flavor and make the soup fuller.

Different seafood: Replace the squid with an equal weight of scallops, mussels, or extra shrimp. Add delicate scallops near the end so they do not become firm and dry. When using shell-on mussels or clams, allow enough room in the pot for them to open, and discard any that remain closed after cooking. You can also use a single seafood rather than a mix; just keep the total amount close to 28 oz (790 g).

More vegetables or noodles: Add halved cherry tomatoes with the mushrooms for a juicy, sweet-tart note, or add thinly sliced napa cabbage for extra texture. For a noodle soup, cook rice noodles separately according to their package directions and divide them among bowls before adding the soup. Cooking noodles directly in the pot can make the broth cloudy and leave them overly soft if the soup is stored.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Cooked seafood soup keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or colder, though the seafood is best in texture during the first day or two. If you expect to have leftovers, you can prepare and refrigerate the aromatic broth separately, then cook fresh seafood in it when ready to eat. Do not leave the pot at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).

For longer storage, freeze the soup in airtight containers for up to 2 months for best quality. Seafood can become softer after freezing and thawing, so freezing the broth without seafood and cooking a fresh batch of seafood later gives the best texture. Thaw frozen soup in the refrigerator overnight or reheat it from frozen over low heat, stirring carefully. Reheat leftovers until they reach 165°F (74°C), as measured with a food thermometer. Warm gently and stop once hot throughout; prolonged boiling can make the seafood tough. Add a squeeze of fresh lime after reheating to restore some brightness.

Frequently Asked Questions

Is Thai seafood soup the same as tom yum?
Tom yum is a Thai hot-and-sour soup style, and seafood versions are often called tom yum talay. Recipes differ by cook and region: some are clear, some include evaporated milk, and the seafood and aromatics can vary. This recipe uses a clear broth with an optional creamy finish.

What can I use instead of galangal?
Fresh ginger is the easiest substitute, in the same quantity. Ginger is more familiar and warming, while galangal is sharper and more citrusy, so the soup will not have quite the same aromatic profile. A small strip of lime zest can help add brightness, but it does not fully reproduce galangal.

Can I make the soup less spicy?
Yes. Start with one small Thai chili, or leave the chili out and serve sliced chili separately. Nam prik pao also varies in heat, so use 1 tablespoon (about 15 g) at first if yours is very spicy, then add more to taste. The lime, herbs, and fish sauce still make a flavorful broth without a large amount of chili.

Can I use frozen seafood?
Yes, provided it is thawed safely in the refrigerator and drained before cooking. Excess water can dilute the soup and lower its temperature when added. If using frozen fish or shrimp, keep the pieces separate while thawing and cook them promptly once thawed; do not thaw raw seafood on the counter.

Can I make the broth ahead?
Yes. Simmer the broth with the aromatics and mushrooms, then cool and refrigerate it within 2 hours. Keep it covered for up to 3 to 4 days, and add the seafood only when you reheat the broth for serving. Bring the broth to a gentle simmer, cook the seafood until done, check fish for 145°F (63°C), then finish with lime and cilantro.

Why add lime juice at the end?
Fresh lime juice tastes brighter when it is not boiled for a long time. Adding it after cooking also makes it easier to balance the soup: start with the listed amount, taste, and add more a teaspoon or tablespoon at a time. If the broth becomes too sour, a small pinch of sugar can round it out, while fish sauce adds savory saltiness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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