I love Tom yum soup and this recipe is super straight forward to make. It is so fun to build on flavours to make an awesome tasting soup. The ingredients are pretty common in most Asian grocery stores now so it should be fairly simple to get.
What is MSC Label?
If you have been following me for awhile now, you know I am a huge fan of sustainable seafood. I have this phobia that we won’t have delicious seafood in the future (probably in the near future) since we are destroying our planet! I was actually exploring the restaurant show in Toronto a few years back and I came upon the MSC Certified Sustainable booth. I was immediately hooked (get it? hooked, fish haha) since they were all about sustainable fishing and I knew I wanted to be apart of sharing this amazing organization!
If you are not familiar with the MSC blue fish label (aka the Marine Stewardship Council) they are a global, non profit organization that is dedicated to keeping our oceans healthy and safeguarding seafood supplies for the future. They work with scientists, suppliers, grocery stores, and companies to make sure
October is seafood month and I have created a MSC certified sustainable scallop tom yum soup recipe that you can feel good about eating!
What is Tom Yum Soup?
If you haven’t tried tom yum soup, it is a flavour explosion. Originated from Thailand, the soup is spicy kicked up with a little sourness. “Tom” means boiling and “yum” refers to a Thai spicy and sour salad. This soup can incorporate any seafood you like but I love scallops on mine.
Tom yum soup perfect for the chilli fall and winter weather we are gearing up for since it really warms you from the inside out.
If you cannot find all the ingredients in your local grocery store, here are the common substitutes you can use instead.
- Galangal – you can sub with ginger
- Seafood stock – chicken or veggie stock or even water
- Lime leaves – lime zests instead
- thai chili peppers – you can use any other chili peppers you can find
Is Tom Yum Soup Healthy?
Tom Yum soup is in fact quite healthy! With the ingredients being very flavourful, you really don’t need to put a lot of sugar or additional sodium into the dish to make it tasty. Also, it works great with seafood or any other protein you like so it is quite a balance meal! You can also add noodles to bulk the soup up more as well. And when using MSC certified sustainable seafood, it’s healthy for you and the oceans too!
Is Tom Yum Soup Keto? Gluten Free?
If you don’t add additional sugar or noodles, the soup can fit a keto diet nicely. The recipe is also gluten free if you swap out the regular soy sauce for a gluten free version!
This is a sponsored post but opinions as always are my own.
Tom Yum Soup with MSC Label Seafood
- 1 tbsp vegetable oil
- 2-4 Thai Red chili Peppers (You can put more or less depending on how spicy you like)
- 1 inch knob Galangal (or Ginger if you cannot find galangal)
- 5 cloves garlic (You can put more or less as well)
- 2 Stalks lemon grass Use the back of your knife and hit the lemon grass a few times to release the flavours
- 1 can coconut milk
- 1 tbsp light soy sauce
- 1 cup stock of your choice (You can use seafood, chicken, vegetable or just water)
- 2 large roma tomatoes
- 3 lime leaves (If you cannot find lime leaves, you can use 1 tsp of lime zest)
- 2 tbsp fresh lime juice
- 1 block firm tofu (optional)
- 1 bunch cilantro (for garnish)
- 1 tsp butter
- 1 package MSC Label Scallops
- In a large pot heated to medium, add vegetable oil, Thai red chili peppers, galangal, garlic and lemon grass. Sautee for 5 minutes, stirring often so ingredients don't stick or burn.
- Add coconut milk, soy sauce, stock, roma tomatoes, lime leaves, lime juice to pot and cook for about 25 minutes.
- While the soup is cooking, heat up a small pan on medium heat butter and cook the scallops about 3 minutes on each side depending on how thick they are.
- Once the soup is done cooking, remove lemon grass and add tofu and cilantro to garnish. Add cooked scallops into the soup and enjoy!