Tom Yum Noodle Soup With Seafood Recipes

Steps:

• Bring about 2 liters of water to a boil in a medium saucepan.
• Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).
• While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.
• Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.
• Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.
• Ladle the soup into bowls and top with some tomato and cilantro.

Steps:

• Place the noodles in a large bowl, add enough hot tap water to cover, and let the noodles soak until they are pliable, about 20 minutes. Drain and set aside. While the noodles are soaking, heat the oil in a medium saucepan or soup pot over medium heat. Add the shrimp shells, ginger, curry paste and tomato paste and cook, stirring constantly, until the shrimp shells are bright pink and the curry paste is fragrant but not burnt, 1 1/2 minutes. Add the broth to the pan and simmer gently for 15 minutes. Using a slotted spoon, remove the shrimp shells and ginger pieces. Add the shallots, tomatoes and lime leaves and continue to simmer until the vegetables have softened, 15 to 20 minutes. Add the rice noodles and clams and simmer until the clams just begin to open, about 4 minutes. Add the shrimp and cook until they curl and turn pink, 3 minutes; do not overcook. Turn off the heat and add the squid, lime juice and fish sauce. Stir once or twice; the heat from the soup will cook the squid in about 1 minute. Taste the soup and add fish sauce to taste. Divide the soup among 4 bowls, sprinkle with cilantro and serve.