Tom Yum Kung Soup (冬蔭公湯)
- 3-4 tbsp tom yum soup paste
- 1 can chicken broth
- 1/2 lb peeled shrimp (i.e. 1 tray)
- 1/2 lb mussels (including shell)
- 1/2 lb fresh fish fillet (e.g. tilapia)
- 1 squid (optional)
- 1/2 lb white mushrooms
- 2 tomatoes
- 1 green/red/orange bell pepper
- Juice of 1 lemon
- 4L water
*2-3 types of seafood is enough. You may also use scallops (blanched first).
- Defrost mussels and clean by removing the shells and peeling off the hair, and then rinsing under cold water one by one. If using squid, clean and cut into pieces (refer to post on how to dissect squid).
- Boil a pot of water with some slices of ginger and green onion. Blanch the mussels ~10sec then scoop up. Then blanch the squid for ~10sec (once it curls) and drain.
- Defrost shrimp and drain.
- Cut up fish into small pieces.
- Bring water and chicken broth to a boil in a large pot.
- Add tom yum soup paste and stir until mixed.
- Add tomatoes and bring to a boil. Add mushrooms, then peppers. When all vegetables are cooked, add lemon juice to taste.
- Add shrimp and fish first, and then the mussels and squid. Once it boils again, it’s done.