Thai Spicy Lemongrass Seafood Soup with Brown Rice

About this meal

A vibrant, spicy, and aromatic Tom Yum-inspired seafood soup made with fresh lemongrass, galangal, and mixed seafood, paired with a side of fiber-rich brown rice. Designed to support gut health, manage blood sugar, and cater to a pescatarian diet. Free from dairy and refined sugars, using only fresh Thai herbs and gentle, natural flavors.

Ingredients

• Shrimp (peeled, deveined) — 100g
• Squid (cleaned, sliced) — 60g
• Fresh lemongrass (smashed, chopped) — 1 stalk
• Galangal (sliced) — 5 thin slices
• Kaffir lime leaves — 3 leaves, torn
• Bird’s eye chili — 2, smashed
• Fresh lime juice — 1.5 tbsp
• Fish sauce — 1 tbsp
• Fresh coriander (cilantro) — 2 tbsp, chopped
• Cherry tomatoes (halved) — 6
• Fresh mushrooms (shitake or oyster, sliced) — 60g
• Garlic (smashed) — 2 cloves
• Ginger (fresh, sliced) — 2 slices
• Sea salt — to taste
• Filtered water or homemade vegetable stock — 500ml
• Brown rice (cooked) — 1/2 cup
• Fresh Thai basil leaves — Handful, for garnish

Steps

1. In a pot, bring water or homemade vegetable stock to a simmer.
2. Add lemongrass, galangal, kaffir lime leaves, garlic, ginger, and bird’s eye chili. Simmer for 10 minutes to infuse flavors.
3. Add mushrooms and cherry tomatoes, cook for 3-4 minutes.
4. Add shrimp and squid, simmer gently until just cooked (about 2 minutes).
5. Stir in fish sauce and fresh lime juice. Taste and adjust seasoning with more lime or fish sauce as needed.
6. Remove from heat, ladle soup into bowls.
7. Top with chopped coriander and fresh Thai basil for extra flavor and gut-health benefits.
8. Serve hot with a side of steamed brown rice.