Ingredients
500 g fresh squid (cleaned, sliced into rings)
4 cups water or seafood broth
1 stalk lemongrass (cut into 2-inch pieces, smashed)
3 slices galangal
3 kaffir lime leaves (torn)
2–3 Thai bird’s eye chilies (crushed, adjust to taste)
1 small tomato (quartered)
1 cup mushrooms (halved, straw mushrooms or button mushrooms)
2 tbsp Thai chili paste (Nam Prik Pao)
2 tbsp fish sauce
1 tbsp lime juice (or more to taste)
1 tsp sugar
2 green onions (chopped)
Fresh cilantro leaves for garnish
Instructions
Prepare the broth
In a pot, bring the water or seafood broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 3–5 minutes to release the aroma.
Add vegetables and seasoning
Add the chili paste, tomatoes, and mushrooms. Let them cook until the mushrooms are soft.
Cook the squid
Add the squid and simmer for about 2–3 minutes until just cooked. Do not overcook or it will turn rubbery.
Season the soup
Add fish sauce, sugar, and lime juice. Taste and adjust seasoning for the perfect balance of salty, sour, and spicy.
Finish and serve
Stir in chopped green onions and garnish with cilantro. Serve hot with steamed jasmine rice.
Tips
You can add shrimp or fish to make it a mixed seafood tom yum.
Adjust chili and lime juice based on your spice and sourness preference.
For a creamy version, add 2 tbsp of evaporated milk or coconut milk at the end.