Calamari Ball Tom Yum Soup

Calamari Ball Tom Yum Soup with a spicy and tangy broth, aromatic herbs, tender calamari balls, and fresh vegetables. Light, comforting, and full of flavor.

Serves: 2 Portions

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ingredients:

Main

• 6–8 Calamari Balls, cut in half

• 750 ml chicken or seafood stock

  
  

Aromatics

• 2 stalks lemongrass, bruised and cut into pieces

• 3 kaffir lime leaves, torn

• 3 slices galangal (or ginger as substitute)

• 3 cloves garlic, lightly crushed

• 2–3 bird’s eye chilies, crushed (adjust to taste)

  
  

Vegetables

• 100 g mushrooms (button or straw mushrooms)

• 1 small tomato, cut into wedges (optional)

  
  

Seasoning

• 2–3 tbsp Tom Yum paste

• 2 tbsp fish sauce

• 1–2 tbsp lime juice (to taste)

• 1 tsp sugar (optional, to balance acidity)

  
  

Garnish

• Fresh cilantro

• Extra chili (optional)

Instructions:

1. Prepare the broth

   Bring the stock to a boil in a pot. Add lemongrass, kaffir lime leaves, galangal, garlic, and chilies. Simmer for 5 minutes until fragrant.

2. Add vegetables

   Add mushrooms and tomato. Cook for 2–3 minutes until just tender.

3. Season the soup

   Stir in Tom Yum paste, fish sauce, and sugar. Adjust seasoning to taste.

4. Add Calamari Balls

   Add the halved Calamari Balls into the soup. Simmer gently for 3–4 minutes until heated through and tender.

5. Finish with lime juice

   Turn off the heat and add lime juice. Stir well to keep the soup fresh and bright.

6. Serve

   Ladle into bowls and garnish with fresh cilantro and extra chili if desired. Calamari Ball Tom Yum Soup is ready to served.

Serving Suggestions:

• Serve hot as a light main course or hearty appetizer.

• Pairs well with steamed rice or enjoyed on its own.

• Great for menus that want a bold, spicy seafood option.