Warm up your Winter with Tom Yum Soup Part Two

TASTY TUESDAY - NEW BLOG POST

Warm up you Winter with Tom Yum Soup

Now that you've mastered the paste, it's time to bring the heat.

In part one of our Tom Yum series, we showed you how to create the rich, aromatic paste that forms the backbone of this iconic Thai soup. Now, in part two, we’re putting it all together—transforming that punchy, flavor-packed base into a comforting, steaming bowl of soul warming Tom Yum soup.

With its perfect balance of sour, spicy, salty, and savory, Tom Yum is a go-to for chilly days. Light yet deeply satisfying, it's a nourishing winter warmer that’s as bold in taste as it is beautiful in aroma.

And the best part? With the help of Sunny Seafood’s premium fresh frozen ingredients, you can keep everything you need on hand—all ready to go straight from your freezer. Whether you're cooking for one or feeding a crowd, you’ll be serving up restaurant-quality Tom Yum in no time. So grab your paste, fire up the stove, and get ready to taste Thailand in every delicious spoonful.

Ingredients:

Base Stock:

• 2L Tap Water

• 1x Chicken Maryland thigh pieces

• 1x Large Brown Whole Onion Peeled

• 2 Tbsp Homemade Tom Yum Paste (see HERE for recipe)

• 1/2 Cup Sunny Seafood Dried Shrimp

• 1/2 Cup Sunny Seafood Dried Squid

For Soup:

• Sunny Seafood Frozen Whole Calamari

• Kazoku Kitchen Frozen Hokkaido Scallop Meat

• Sunny Seafood Frozen Raw Prawns

• Sunny Seafood Frozen Fried Tofu

• Kazoku Kitchen Black Sesame Rice Vermicelli

• Canned Baby Mushrooms

• Canned Baby Corn

• Bean shoots

• Chopped spring onion

• Chopped Sunny Seafood Frozen Fresh Chilli

• Fish Sauce to taste (optional)

METHOD

1. Soak the dried shrimp and dried squid in a bowl of cold water at least half an hour before commencing cooking.

2. Fill a large pot with tap water and bring to the boil.

3. Add the Maryland chicken piece and the peeled onion to the pot and bring to a soft boil for half an hour.

4. Drain the dried shrimp and squid and add them to the pot. Simmer for an additional hour and then remove the onion. (Be sure to skim any impurities from the top as the stock continues to cook).

5. Add your homemade Tom Yum Paste (refer to previous video for the paste recipe) and stir well. Allow to simmer for 10 minutes.

6. Add the fried tofu, simmer for 15 minutes, the tofu will soak up the stock.

7. Drain the Baby Mushrooms, Baby Corn and give a quick rinse before adding to stock, cook for 5 minutes

8. Add Calamari, Scallop Meat, & Prawns and cook for a further 5-10 minutes.

9. While the stock is simmering prepare your Black Sesame Rice Vermicelli according to instructions on the packet.

10. To serve, add Vermicelli noodles to the bottom of your bowl, top with the Calamari, Scallop Meat, Prawns, Fried Tofu, Baby Mushrooms, Baby Corn and some of the meat from your Maryland chicken pieces.

11. Spoon in your soup broth over the top

12. Garnish with bean shoots, chopped spring onions and fresh chilli to taste!

We would LOVE to see your delicious creations! Don't forget to follow and tag us @sunny_seafood and share your foodie creations with us. ENJOY

WATCH VIDEO HERE