Recipe courtesy of Nadia G

Spicy Tom Yam Zuppe di Pesce

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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1 pound whole shrimp

1/4 cup fresh lime juice

3 tablespoons fish sauce

1 tablespoon hot chili paste

1 tablespoon raw sugar

4 kaffir lime leaves

3 red Thai chiles

3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces

One 2-inch piece galangal, peeled

1 pint cherry tomatoes, halved

2 cups straw mushrooms

8 ounces tilapia or other white fish, cut into 1-inch chunks

20 manila clams


  1. Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth. Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal. Divide the soup among bowls and enjoy.
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