Shrimps 10pcs (Shelled and deveined, keep the head and shell)
Clams1/2 kg (Wash and soak in salted water)
Mussels6pcs
Cloves Garlic 5pcs(Sliced)
Shallots5 pcs (Chopped)
Lemongrass 2Stalk (Chopped)
Galangal 4 Slices
Fresh Coriander1Bunch (Chopped, keep the root)
Red Chilies 2-4(Chopped)
Kaffir Lime Leaves 3 (Shredded)
Pumpkin (Peeled and cut into pieces) 400g ( ½ pc)
Thai Eggplants 100g(Cut in half)
Oyster Mushrooms10 (Cut in half)
Oil2tbsp
Spices
Fish Sauce1 tbsp
Sugar2 tbsp
Lime 2pcs (Juiced)
Coconut Milk Spoonful
1
Peel the pumpkin and chop into pieces.
2
Heat up the oil in a saucepan, add in garlic and shallot, stir-fry until fragrant. Add the shrimp heads and shells. Use a spatula to press the juice from the shrimp heads.
3
Add the Swanson Clear Chicken Soup, lemongrass, galangal, the root of the coriander, red chili and kaffir lime leaves, cover and bring to boil, simmer for 30 minutes over low heat.
4
Take out the ingredients, add in pumpkin, cook for 10 minutes or until soften.
5
Add in Thai eggplants, mushrooms and seasonings, mix well. To taste.
6
When the eggplant are tender. Add in all seafood and simmer until they are cooked through.
7
Stir in coconut milk and garnish with coriander. Serve hot.
• Use high heat to stir-fry the shrimp head and shell to infuse the flavors, result in a delicate flavorful soup base.
• You could keep the leftover soup and serve with rice noodles.
• Tom yum paste can be found in supermarket or Thai grocery store.
