Thai Seafood Soup (Tom Yum Talay)
Thai soups are amazing, the perfect combination of sour, salty, sweet and spicy notes leaves you taste buds coming for more. This soup for example is a good representation of that definition, the sour and fresh notes from lemongrass and lime, the salty fish sauce and hot chillies are a perfect match to fresh seafood flavours making this dish phenomenal. The looks may be intimidating as it is colourful and contains a lot of ingredients but trust me this is very simple, the only technique you need to know is how to drop the ingredients all at once in a pot.
I had posted several Thai soups and dishes before and none of them ever let me down, everything seems to a big hit at our home.
- 12 pcs large prawns
- 12 pcs large mussels
- 500g white fish fillet, cubed (monk fish, snapper, grouper, etc.)
- 15 pcs straw mushrooms, sliced in half
- 3 cups clam stock or seafood stock
- 3 cups water
- juice from 3 limes
- 4 pcs kaffir lime leaf
- 6 thin slices galangal
- 2 stalks lemongrass, white part only
- 3 pcs tomato, sliced in wedges
- 1 red onion, quartered
- sea salt or fish sauce
- red chillies, sliced
- coriander to garnish
- In a pot combine clam stock/seafood stock, water, straw mushrooms, galangal, lemongrass and onion. Bring to a boil.
- Add mussels, fish, prawns, lime juice, kaffir lime leaf, and chillies. Continue to cook for 4-5 minutes.
- Add the tomato, season with sea salt/fish sauce and freshly ground black pepper then turn heat off.
- Serve garnished with chopped coriander.