This recipe comes to us from Chef Kasem “Pop” Saengsawang, owner of the West Coast’s Farmhouse Kitchen Thai Cuisine, who made this sensational and decadent Lobster Tom Yum on our Thai Food in America series, episode 6, “The Future of Thai Cuisine.” Don’t be intimidated! Chef Kasem will walk you through breaking down the lobster, and the cooking is quick and simple.
Estimated cooking time: 30 minutes
- 2 lbs whole lobster
- 50 g prawns
- 100 g calamari
- 1000 ml chicken stock
- 100 g sliced lemongrass
- 20 pc galangal, cut into thin rounds
- 12 kaffir lime leaves
- 20 fresh Thai chilies, crushed
- 1/2 cup evaporated milk
- 150 g oyster mushrooms
- 1/2 cup Thai chili paste (nam prik pao)
- 4 Tbsp fish sauce
- 1 Tsp salt
- 1/2 cup fresh lime juice
- 1/2 cup lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)
- In a medium saucepan, bring the broth to a very gentle boil over medium heat. Adjust the temperature so that the liquid is barely simmering.
- Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature. Add the mushrooms and stir in the Nam Prik Pao. Add fish sauce, followed by crushed chilies.
- As the broth is gently simmering, lower the lobster into it. Turn up the heat a little bit to keep the broth at a steady simmer.
- Cook, stirring occasionally, until lobster has firmed up slightly, about 2 minutes.
- Add milk, cook until simmering, and remove from heat.
- Season soup with lime juice and fish sauce to taste. Stir in cilantro leaves and serve.
Watch Chef Kasem make it:
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