Tom Yum is a flavorful and aromatic Thai dish that is perfect for seafood and soup lovers. It’s a soup traditionally made with shrimp, lemongrass, kaffir lime leaves, and a variety of spices, and it’s typically served with rice. It’s been compared to our Sinigang as they are both sour based but they’re different in taste profile. This is because our Sinigang is lighter on spice and Tom Yum is a bit on the spicy side, made with ingredients like lemongrass, and chili peppers.
In this version, we’re using tahong (Philippine Mussels) instead of the pricey shrimp. Mussels are cheap, easy to cook, and can cure any cold season flu! (or maybe not but its the thought that counts, lol). If you’re a bit more adventurous, you can go ahead and cook it along with local vegetables like kangkong (water spinach) and talbos ng kamote (sweet potato tops). But really, even on its own, this dish is bursting with flavor and is sure to become a new favorite.
To make this Tom Yum Mussels, I used the Thai Dancer Tom Yum Paste from #nasaLazadayan as I have no access to the special spices in this recipe. As I am an advocate of making it easy for yourself in the kitchen, I have no shame in using premises, lol. Using premix in cooking has become increasingly popular in recent years, and for good reason. It’s time-saving, produces consistent results, is convenient, and cost-effective.
This recipe yields 4 servings of Tom Yum Mussels. If you have leftovers, you can store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw the soup in the refrigerator (if frozen) and heat it over medium heat until hot!