Tangy Shellfish Tom Yum
170g
130
CO2
40%
kcal
20%
Protein
40%
Fat
Carbs
Low in Saturated Fat • High Protein Low Calorie
Climate Kitchen Hacks: Swap the traditional shrimp or prawns for mussels or clams to lower the carbon footprint of Tom Yum. Shrimp have a high carbon footprint due to the destruction of wetlands through aquaculture farming or through the destruction of the seabed by trawling at sea. Farmed mussels or clams are a far more sustainable addition that can actually filter and enhance our coastlines. The same serving size has an 80% lower carbon footprint than traditional shrimp based recipes.
Tom Yum soup is a tangy Thai dish that's super easy to make and packed with a bold flavors. This recipe perfectly balances the tangy, spiciness of the broth with the rich, saltiness of the mussels.
Serves: 6 (starter)
Prep Time: 10 mins
Cooking Time: 20 mins
Ingredients:
4 cups (1L) chicken or vegetable broth/stock
4 kaffir lime leaves
2 stalks of lemongrass, bruised (bash with a rolling pin)
1-3 bird's eye chilies (1inch long chilis), deseeded and finely sliced
2 cloves of garlic, minced/crushed
2-3 shallots (1/2 cup, 100g), minced or very finely diced
2 cups (480g) of mussels or clams (sustainably farmed / fresh, vac-packed, or frozen)
2 cups (200g) baby bok choy, keep the smaller leaves whole and cut the large ones in half
1 1/2 tbsp fish sauce
1 tbsp fresh lime juice (15 ml, 1 small lime)
1 tbsp light brown sugar
1/4 cup chopped cilantro/coriander
Instructions:
Assemble, measure, and prepare the ingredients. Be careful with the bird’s eye chilis. One will give the dish a warm undertone, two will give a kick, three will start to make it fiery.
In a large pot, bring the chicken or vegetable broth/stock to a boil.
Add the kaffir lime leaves, lemongrass, chilies, garlic, and shallots. Reduce the heat to medium-low and simmer for 10 minutes with the lid off to reduce/thicken the liquid slightly.
Meanwhile, prepare the clams or mussels per the instructions. If using fresh mussels/clams start by washing in salted cold water. Boil a pan of water, add the fresh mussels or clams, place the lid on firmly to make sure they steam for 5-10 minutes until they have all opened (discard any unopened clams or mussels).
Add the bok choy, fish sauce, lime juice, and brown sugar to the soup broth. Simmer for another 2-3 minutes.
Remove from heat, stir in the cilantro/coriander and cooked mussels or clams.
Serve the Tom Yum Soup hot, garnishing with extra cilantro/coriander or chilies, if desired.
Gin hâi a-ròi - Enjoy
