Tom Yum with Seafood

Water, Cherry tomatoes, Onion, Shrimp, Octopus, Squid, Champignons, Coconut milk (unsweetened), Lemongrass, Galangal, Fish sauce, Tom yum paste, Lime juice, Cilantro, Erythritol, Kaffir lime leaves, Chili pepper

Slice: 15 min. Boil: 10 min. To boil: 10 min. Cooking: 5 min.

Bruise the lemongrass (60 g) with the back of a knife and cut it into large pieces. Slice galangal (40 g) thinly, cut onion (120 g) into feathers, halve the cherry tomatoes (150 g), and slice chili pepper (5 g) into thin rings. Cut squid (100 g) into rings if needed, and prepare the shrimp (100 g), octopus (100 g), and mussels (100 g) for cooking.

Pour water (1.2 l) into a pot, bring it to a boil, then immediately add lemongrass (60 g), galangal (40 g), kaffir lime leaves (5 g), onion (120 g), and chili pepper (5 g). Simmer for 8-10 minutes so the broth becomes aromatic.

Add tom yum paste (30 g), fish sauce (30 g), erythritol (6 g), and cherry tomatoes (150 g), stir, and cook for 2 more minutes. Then add shrimp (100 g), octopus (100 g), squid (100 g), and mussels (100 g) and cook for 3-4 minutes until the seafood is fully done: the shrimp turn pink, the squid turns opaque, and the mussels are heated through.

Pour in unsweetened coconut milk (65 g), lime juice (30 g), and add cilantro (10 g). Remove the soup from the heat, taste it, and serve immediately while hot.