Turn up the heat with this fragrant tom yum-style soup. The base is simple to make as it requires only a few aromatics to flavour the stock, and you can add any seafood you like. This broth is perfect for a post-holiday cleanse. Slurp away.
- 12 clams, scrubbed
- 2 white-flesh fish fillets, such as flathead or red snapper, cut into 4cm pieces
- 12 small green prawns, peeled, deveined, tails intact
- Coriander (optional) and lime cheeks, to serve
- Steamed jasmine rice (optional), to serve
- 1 litre (4 cups) chicken stock
- 6 thin slices galangal
- 4 garlic cloves, bruised
- 4 red or golden shallots, cut into thin wedges
- 2 lemongrass stalks, white part only, thickly sliced diagonally
- 2 tomatoes, coarsely chopped
- 6 makrut lime leaves, torn
- 4 small red chillies (or to taste), halved lengthways
- 60 ml (¼ cup) lime juice
- 2 tbsp fish sauce (or to taste)
- 1For hot-and-sour broth, bring stock, galangal, garlic, shallot and lemongrass to the boil in a saucepan. Reduce to medium heat and simmer until stock is well flavoured (5 minutes). Add remaining ingredients and season to taste (broth should be a balance of hot, sour and salty).
- 2Add clams to broth and cook (1 minute), then add fish and prawns, and simmer until fish is just cooked and clams have opened (2 minutes). Divide soup among bowls and top with coriander. Serve with rice and lime on the side.