I know that shrimps play a vital role in Tom Yum, but is it possible to make the soup without shellfish at all? My boyfriend is allergic to all shellfish, and much as I want him to try this delicious Thai dish, I would like him to be alive afterwards.
Looking at some of the recipes, I have thought of some ways that may work, such as replacing the shrimp stock with fish stock, omitting the shrimps in the soup altogether and add more squid, fish, etc., but there are still some problem ingredients such as nam prik pao and shrimp paste. How can I make a Tom Yum soup that is as close to the real deal without incorporating in these ingredients?
Any and all suggestions are greatly appreciated.