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Tom Yum Seafood Soup with Rice

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 340
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil 15 ml
  • 2 tbsp Tom Yum paste or sauce 30 g
  • 4.4 oz rice 125 g, ~⅔ cup
  • 4 cups water 1 liter
  • 5 oz mushrooms 150 g, sliced
  • 5 oz tomatoes 150 g, 1–2 small, chopped
  • 12 oz whole shrimp with shells 350 g, peeled (about 6–7 oz / 180–200 g shrimp meat)
  • 3.5 oz squid 100 g, sliced
  • ¾ cup coconut milk 200 ml
  • lemon or lime juice optional, 1 tbsp
  • fresh cilantro for garnish, optional

Method
 

  1. Heat coconut oil in a medium pot over medium heat.
  2. Add Tom Yum paste and cook for about 30 seconds, until fragrant.
  3. Add the rice and stir for about 1 minute so it absorbs the spices.
  4. Pour in the water and simmer for about 10 minutes, until the rice begins to soften.
  5. Add mushrooms and tomatoes and cook for another 3–4 minutes.
  6. Slice the squid into small pieces and add it together with the shrimp.
  7. Cook for 2–3 minutes, just until the seafood is tender.
  8. Stir in the coconut milk and gently heat the soup.
  9. Taste and add lemon or lime juice if desired.
  10. Serve topped with freshly chopped cilantro.