Tom Yum Kung Stir-Fry | Thai Shrimp and Seafood | Express with Ready-Made Pasta

I suggest you make the dry version of Tom Yum Kung, an original and delicious take on the famous Thai shrimp soup.
Here, there's no broth, but a quick wok-cooked version of sautéed shrimp and seafood coated in a ready-made Prik Pao batter rich in flavor.
The dish is slightly sweet, salty, tangy, and spicy, just like in Thailand!
👉The batter I used in the video isn't spicy.
💡 This dry version is ideal for those who want to discover or rediscover Tom Yum without the soup!
Enjoy.

👩🏽‍🍳 Ingredients for 4 people
200g frozen raw shrimp
200g frozen peeled mussels
200g frozen scallops
300g frozen squid
1 tbsp paprika
1 lemongrass
10 lime leaves
2 onions
4 garlic cloves
50g Thai (or common) basil
1 sweet or hot chili pepper
150g shimeji (or button) mushrooms
1/2 tsp ground pepper
3 tbsp sunflower oil

Tom Yum Seasoning Sauce:
1 tbsp ready-made prik pao paste
1 tbsp fish sauce
2 tbsp lemon juice
1 tbsp sugar
1/4 tsp salt