Stir-fried Tom Yum with seafood

Ingredients

• 300 g Squid (Cut into strips with parallel incisions to tenderize)
• 200 g Raw peeled shrimp (Slashed along the back, vein removed)
• 200 g Mussels (Cleaned)
• 200 g Scallops (Cleaned)
• 150 g Button mushrooms (Sliced, blanched 2 min)
• 1 Mild or hot chili (Cut into pieces)
• 2 Onions (Cut into pieces)
• 4 Garlic cloves (Finely chopped)
• 1 tige Lemongrass (Crushed then cut into pieces)
• 10 Kaffir lime leaves (Torn to release aroma)
• 50 g Thai basil (Whole leaves, added at end of cooking)
• 1 cuillère à soupe Paprika
• 1 cuillère à soupe Lime or lemon juice
• 1 cuillère à soupe Tom Yum paste (Pink Pow) (Ready‑made paste, mildly spicy)
• 2 cuillères à soupe Boiling water (To dilute the Tom Yum paste)
• 0.25 cuillère à café Salt
• 1 cuillère à soupe Sugar
• 1 cuillère à soupe Fish sauce (nuoc mam)
• 0.5 cuillère à café Ground pepper
• 3 cuillères à soupe Sunflower oil

Instructions

1. Prepare the seafood

   Cut the squid into strips and make parallel incisions 5 mm deep without cutting all the way through. Peel the shrimp, slit along the back and remove the vein. Clean the mussels and scallops.

   Time: PT10M

2. Prepare the aromatics

   Cut the chili, the onions and mince the garlic. Crush the lemongrass, cut it into pieces. Tear the kaffir lime leaves and separate the Thai basil leaves.

   Time: PT5M

3. Prepare the Tom Yum sauce

   In a bowl, mix the Tom Yum paste, the boiling water, the salt, the sugar, the fish sauce and the lime juice. Set aside.

   Time: PT3M

4. Blanch the mushrooms

   Drop the mushrooms into a pot of boiling water for 2 minutes, then drain.

   Time: PT2M

   Temperature: Eau bouillante

5. Blanch the squid

   Drop the squid strips into boiling water for 20 seconds, remove immediately and set aside.

   Time: PT1M

   Temperature: Eau bouillante

6. Stir‑fry the shrimp

   In the hot pan, add 2 tablespoons of sunflower oil and sauté the shrimp for 1 minute. Remove the shrimp and keep the oil.

   Time: PT1M

   Temperature: Très chaud

7. Sauté lemongrass and kaffir lime leaves

   Reduce heat to medium, add 1 tablespoon of oil, then the lemongrass and kaffir lime leaves. Stir for 30 seconds.

   Time: PT0.5M

   Temperature: Moyen

8. Add paprika

   Stir in the paprika and cook for 10 seconds to release its fragrance.

   Time: PT0.2M

9. Add onions and garlic

   Add the chopped onions and garlic, stir‑fry for 20 seconds over medium heat.

   Time: PT0.3M

   Temperature: Moyen

10. Cook the seafood

    Turn the heat up high, add the mussels, scallops and blanched squid. Stir for 2 minutes until the shells open slightly.

    Time: PT2M

    Temperature: Fort

11. Finish the dish

    Add the chili, the blanched mushrooms, the reserved shrimp, the prepared Tom Yum sauce and ½ teaspoon of ground pepper. Stir regularly for 2 minutes 30 seconds.

    Time: PT2.5M

    Temperature: Moyen‑Fort

12. Add basil and serve

    Fold in the Thai basil leaves, mix briefly for 30 seconds, then serve immediately with fragrant jasmine rice.

    Time: PT0.5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Squid: Cuttlefish
• Instead of Raw peeled shrimp: Prawns, Firm tofu (for vegetarian version)
• Instead of Mussels: Clams
• Instead of Scallops: Frozen scallops
• Instead of Button mushrooms: Shiitake, Oyster mushrooms
• Instead of Mild or hot chili: Jalapeño chili, Bird's eye chili
• Instead of Onions: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Lemongrass: Lemongrass paste
• Instead of Kaffir lime leaves: Lime zest
• Instead of Thai basil: Sweet basil
• Instead of Paprika: Mild chili powder
• Instead of Lime or lemon juice: Rice vinegar
• Instead of Tom Yum paste (Pink Pow): Red curry paste
• Instead of Sugar: Palm sugar
• Instead of Fish sauce (nuoc mam): Light soy sauce
• Instead of Sunflower oil: Peanut oil, Vegetable oil

Equipment Needed

• Very sharp knife
• Cutting board
• Heavy‑bottomed pan (or wok)
• Blanching pot
• Wooden spoon or spatula
• Mixing bowl
• Colander or skimmer
• Citrus press (optional) (optional)
• Scale or measuring spoons (optional)

Critical Steps — Do Not Skip

• Score the squid before blanching to prevent it from becoming rubbery.
• Blanch the squid for 20 seconds to limit excess water.
• Do not overcook the seafood to preserve tenderness.
• Add the Thai basil at the very end of cooking.
• Balance the flavors (sugar, fish sauce, lemon) before serving.

Chef Tips from the Video

• Use a very hot wok to quickly sear the seafood and retain its juices.
• Serve with fragrant jasmine rice or sticky rice to soak up the sauce.
• For a more authentic flavor, make your own homemade Tom Yum paste following the second part of the video.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended, rice and seafood lose texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Tom Yum sauce the day before and keep it refrigerated.
• Blanch the mushrooms and squid ahead of time, then keep chilled.
• Jasmine rice can be cooked ahead and reheated by steaming.