i am particularly proud of this recipe because I met the challenge of creating my own Tom Yum seafood soup with attributes that I could not find in any of the myriad recipes I read. I wanted a meal- in-a-bowl, thick with fresh vegetables and seafood, and a complex broth with many layers of flavor. Not a soup as Appetizer, but soup as a filling and refreshing Entree.
There are many things to chop and blanch here, but then that's the whole point. What I loved when I first discovered the famous Tom Yum Goong- was the bright complex citrus and seafood flavors; the broth was so refreshing! But I was never satisfied with a big bowl of broth with just a little seafood and veggies, and alot of noodles. I wanted a lot of vegetables in it, unlike all the other tom yums i've had. And a lot of seafood too. To make a satisfying meal, I find a large 4 cup bowl is just right for each of us. (We don't get hungry again 1/2 hour after eating!)
One of the things of which i am most proud with this soup -is that I am able(by staying FOCUSED!) to get the seafood just barely cooked, at the end of this long process. The squid, shrimp and scallops are soft and smooth and tender; no rubber here! And the soup is nutritious. What I mean by that is that it is not high in salt, has no sugar, and is basically no-fat. Starch comes with no-cook brown rice noodles and there is no need for a traditional fish stock (with its own sourcing challenges.)
-- Prepping some things a day in advance will make the assembly go much faster. For me this means peeling my shrimp, slicing mushrooms and onions, and blanching my veggies.
—LE BEC FIN