Crown Prince

Seafood Tom Yum

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Seafood Tom Yum

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  • 1 stalk lemongrass
  • 1-inch piece galangal root, thinly sliced (see notes)
  • 2 large shallots, one coarsely chopped
  • 2 Thai chilis cut in half (see notes)
  • 1 bottle Crown Prince Natural Clam Juice
  • 4 cups chicken stock or broth (see notes)
  • 1-2 tbsp fish sauce
  • 1 Lime juiced
  • 1 can Crown Prince Natural Whole Baby Clams in Water drained
  • 1 can Crown Prince Natural Lump White Crab Meat drained
  • 2 large cremini mushrooms sliced
  • 2 green onions sliced
  • 1 tbsp chopped cilantro


  1. Cut lemongrass in half lengthwise and smack it a few times with the back of your knife. Combine the first seven ingredients in a saucepan and bring to a boil. Lower heat to a simmer and cook for at least 30 minutes.
  2. When you can taste the lemongrass, galangal root and shallots in the broth, it is ready. Using a slotted spoon, remove and discard the lemongrass, galangal root and Thai chilis. Thinly slice the whole shallot and return to the broth. Add lime juice and keep the broth at a simmer.
  3. Divide remaining ingredients into soup bowls. Pour hot broth into soup bowls. Serve hot.
  4. Soup can be served alone or with jasmine rice.
  1. Galangal root can be found fresh in the produce section of any Asian supermarket (or dry in the spice aisle.) Fresh ginger can be used as a substitute.
  2. Jalapeno or serrano peppers can be used in place of Thai chilis. Traditionally the soup is spicy, but can be made mild if desired.
  3. Water or vegetable stock can be used in place of chicken stock.
Seafood Tom Yum
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