Alaska Crab Tom Yum

Category

Alaska Crab Tom Yum Soup

Alaska Crab Tom Yum
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 quart (32 oz.) seafood stock
 1 cup water
 1-2 Tablespoons fish sauce
 1 lemongrass stalk (light part only), crushed
 2 round slices galangal or ginger (about 1/2-inch thick), peeled
 2 cloves garlic, crushed
 4 pounds of your favorite Alaska Seafood, to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, Cod, Halibut or Sole – fresh, thawed or frozen
 1 cup (2 oz.) straw or crimini mushrooms, sliced
 Sea salt and pepper, to taste
 2 Thai chili peppers, sliced into rounds
 1 cup cilantro leaves
 1 lime, cut in wedges
1

In a large (12-inch) nonstick pan or stockpot, cook seafood stock, water, fish sauce, lemongrass, galangal and garlic over medium-high heat for 5 minutes. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add mushrooms and seafood to liquid, skin side down. Return heat to a simmer.

2

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.

3

Remove lemongrass and galangal slices. Season to taste with salt and pepper. Portion seafood and broth into bowls. Garnish with chili pepper slices, cilantro and lime wedge.

TIMER
15 Minutes

      
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute
      

Ingredients

 1 quart (32 oz.) seafood stock
 1 cup water
 1-2 Tablespoons fish sauce
 1 lemongrass stalk (light part only), crushed
 2 round slices galangal or ginger (about 1/2-inch thick), peeled
 2 cloves garlic, crushed
 4 pounds of your favorite Alaska Seafood, to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, Cod, Halibut or Sole – fresh, thawed or frozen
 1 cup (2 oz.) straw or crimini mushrooms, sliced
 Sea salt and pepper, to taste
 2 Thai chili peppers, sliced into rounds
 1 cup cilantro leaves
 1 lime, cut in wedges

Directions

1

In a large (12-inch) nonstick pan or stockpot, cook seafood stock, water, fish sauce, lemongrass, galangal and garlic over medium-high heat for 5 minutes. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add mushrooms and seafood to liquid, skin side down. Return heat to a simmer.

2

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.

3

Remove lemongrass and galangal slices. Season to taste with salt and pepper. Portion seafood and broth into bowls. Garnish with chili pepper slices, cilantro and lime wedge.

Alaska Crab Tom Yum

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