Try this amazing Tom Yum soup recipe that is full of spices and flavor. If you are can't eat shellfish don't fret, this doesn't have any shellfish!
Tom Yum is a classic Thai soup recipe that typically is made with coconut milk, shrimp, vegetables, and has a hot and sour flavor profile to it. The traditional recipe contains shrimp but in this version, I replaced the shrimp for sea bass.
This is a great recipe to make for anyone who has shellfish allergy or simply doesn’t eat shellfish. Obviously if you do eat and love shrimp then feel free to use them.
You can still achieve that deep rich flavor of the ocean without the shrimp/shells in this recipe which adds to layering of flavors.
With the addition of all the aromatics and spices in this recipe, this classic tom yum soup really comes together nicely. Here is my version of shrimpless tom yum, I hope you enjoy it!
Tom Yum Soup (shrimp-less)
- 1 1/2 lb sea bass
Tom Yum Soup (base)
- 1 onion sliced
- 1 stalk lemongrass chopped
- 4 oz ginger sliced
- 1 whole garlic bulb cut in half
- 2 pc star anise
- 1 whole jalapeno sliced
- 3.5 oz tom yum paste
- 2 cups chicken stock
- 2 cans coconut milk
- 6 oz sea bass scrapes, skin, bones
- 1 lime zested and juiced
- 2 tbsp sriracha
- 1 oz cilantro
- 1 oz mint
- 2 tbsp sesame oil
- salt to taste
Vegetables for soup
- 1 red pepper large diced
- 1 cup celery small diced
- 1 zucchini diced
- 6 oz maitake mushrooms
- 1/2 onion diced
- 3 garlic cloves chopped
- 1 tbsp ginger chopped
- 1 lb sea bass large diced
- 2 tbsp sesame oil
Garnishes
- 1 cup green onions chopped
- 1 cup daikon radish julienned
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- 1 lime sliced
To make the soup (stock)
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In a large soup pot add sesame oil, onion,ginger, garlic, star anise, lemongrass, and jalapeno. Cook for 5 minutes and then add the fish bones, skin, scraps, and chili paste.
Cook for 2 minutes and then add the fish/or chicken stock, coconut milk, and sriracha. Bring to a boil and then turn down and simmer for 30 minutes. Finish the stock with mint, cilantro, a touch of salt (or fish sauce if you have it.)
To Finish
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In a deep, large saute pan add sesame oil, carrots, celery, mushrooms, onion, garlic, ginger. Cook for five minutes and then add zucchini and bell pepper and cook for another 2 minutes.
Season the sea bass with salt and then add to the pan. Strain out the stock and pour into the pan with vegetables and sea bass. Allow to come to a simmer and cook for 3 minutes until the sea bass is cooked through and the vegetables are tender.
Season everything with salt if need be and finish the soup with cilantro and mint. Pour into a bowl and top the soup with julienned daikon radish, cilantro, green onions, and a slice of lime. Serve and enjoy!
