Dry Tom Yum Seafood ต้มยำทะเลแห้ง

Ingredients

• 350 g mixed seafood of your choice (I use shrimp, scallops, and squid, see note)
• 1 stalk lemongrass, bottom half only, very thinly sliced
• 5 thin slices galangal, finely julienned
• 5 kaffir lime leaves, torn into chunks
• 1 large head shallot, julienned
• 3-5 Thai chilies, finely chopped (remove seeds for less heat)
• 2 Tbsp water or stock
• 2 Tbsp fish sauce
• 1 Tbsp finely chopped palm sugar or 1 Tbsp Thai chili paste (see note)
• 100 g shimeji, oyster or straw mushrooms
• 1 cup cherry tomato halves
• 2 Tbsp lime juice
• A handful chopped cilantro
• Check out this video for how to clean and prep a whole squid.
• Using Thai chili paste will make a dish that has a more robust flavour, while using palm sugar will give you a lighter, more refreshing dish. Either is delicious. I prefer to use palm sugar because I want the subtle, sweet flavours of the scallops to come through. But if you're looking to replicate the flavour or tom yum goong soup that usually has chili paste, then I would add it.

Directions