Seafood Tom Yum Soup
- 1 onion
- 2 garlic cloves
- 5 cm fresh ginger
- 20 g of sesame oil
- 30 g of sugar
- 4 tomatoes
- 1 stick of fresh lemongrass
- 25 g Sriracha sauce
- 1 liter of water
- 1 tbsp Thermomix Vegetable stock paste
- 1 can of clams with juice
- 150 g of small oyster mushrooms or Asian mushrooms
- 1 lime
- 2 tbsp fish sauce
- 340 g raw scallop shrimp mix
- 200/250 g cod loin back
- 4 sprigs of coriander leaves only
- 200 g baby pak choi bok choy
Put onion, garlic and ginger in mixing bowl. Mix 3 sec/speed 7.
Add sugar and sesame oil. Cook without measuring cup 4 min/120°/speed 1.
Meanwhile, prepare the Varoma. Cut the tops of the bok choy and cut the remainder in half lengthwise and spread out in the Varoma dish leaving a space in the center. Cut the cod into cubes, spread out onto tray with the shrimp / scallop mixture and the coriander leaves. Reserve.
At the tone, add tomatoes quarters in the mixing bowl. Crush 5 sec/reverse/speed 4.
Add water, vegetable stock, clam (and juice), Sriracha sauce, lime juice, fish sauce, lemongrass stick, and mushrooms. Close the mixing bowl, set up the Varoma. Cook 23 min / Varoma/reverse/speed 1.
At the tone, in a large soup bowl, place the fish cubes, shrimp, scallops, bok choy and pour over the broth. Remove the lemongrass stick. If the seafood seems slightly lacking cooking, continue pouring the boiling broth on it, the cooking will be perfect.