Spicy Tom Yam Zuppe di Pesce

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces
  • One 2-inch piece galangal, peeled
  • 1 pint cherry tomatoes, halved
  • 2 cups straw mushrooms
  • 8 ounces tilapia or other white fish, cut into 1-inch chunks
  • 20 manila clams
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth.

Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal.

Divide the soup among bowls and enjoy.

Serves: 4; Calories: 277;Total Fat: 4 grams; Saturated Fat: 1 gram; Protein: 46 grams; Total carbohydrates: 13 grams; Sugar: 6 grams; Fiber: 1 gram; Cholesterol: 225 milligrams; Sodium: 1284 milligrams

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 1 reviews

  • on March 13, 2014

    Flag

    It wouldn't be fair to give this 5 stars since I tweaked this according to what I had on hand. I did not have lemon grass, so I left it out. I added Thai rice noodles at the end till the got soft, since I did not have clams and it needed some substance. I just used the fish and large shrimp in combination. Added a nice handful of cilantro while the soup simmered. I had fish stock in the freezer so I used that together with enough water. It was delish! Would definitely make again. This is definitely a whole meal in a bowl.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.