This homemade tom yum soup with seafood brings the bold, fragrant flavors of Thailand right to your kitchen — sour, spicy, and deeply savory in every spoonful. Juicy shrimp, tender mussels, and mushrooms simmer in a coconut-kissed broth that tastes like a restaurant favorite. If you love cozy seafood soups, you will also enjoy our 15-Minute Creamy Salmon Soup and Creamy Red Fish Soup (Ukha).
Ingredients
- 1.5 liters (6 cups) chicken broth
- 200 g (7 oz) mushrooms, sliced
- 2-3 tbsp tom yum paste
- 250 g (9 oz) mussels
- 400 g (14 oz) shrimp, peeled
- 120 ml (1/2 cup) coconut milk
- 6 cherry tomatoes, halved
- Lime, rice, and nori for serving
Instructions
- Sauté the mushrooms, add the tom yum paste, and fry for a couple of minutes.
- Pour in the broth, stir, and bring to a boil.
- Add the mussels, shrimp, and halved cherry tomatoes; return to a boil and cook for 5 minutes.
- Stir in the coconut milk; remove from the heat after 2 minutes.
- Serve with lime, rice, and nori.
Tips
- Do not boil the soup after adding the coconut milk — gentle heat keeps it silky instead of grainy.
- Taste and adjust the balance of sour, salty, and spicy at the end; a squeeze of lime brightens everything.
- Add the shrimp and mussels last and avoid overcooking — they need just a few minutes to turn tender.
For more comforting soup ideas, browse the recipes on Allrecipes. And if you are unsure about seafood doneness, the USDA has clear food-safety guidelines for seafood.
Nutrition (per 100 g): 84 kcal | Protein 3.3 g | Fat 6 g | Carbs 3.8 g