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.

Thai Seafood Soup (Tom Yum Talay)

★★★★★ 5 from 6 reviews

• Author: Raymund
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 4-6 1x
• Category: Main Course
• Cuisine: Thai

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Description

Tom Yum Talay or Thai Seafood Soup is a hot and sour soup made out of mixed seafood like fish, prawns, mussels and squid to name some, it is then flavoured by different spices and herbs

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Scale 1x2x3x

Ingredients

• 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

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Instructions

1. In a pot combine clam stock/seafood stock, water, straw mushrooms, galangal, lemongrass and onion. Bring to a boil.
2. Add mussels, fish, prawns, lime juice, kaffir lime leaf, and chillies. Continue to cook for 4-5 minutes.
3. Add the tomato, season with sea salt/fish sauce and freshly ground black pepper then turn heat off.
4. Serve garnished with chopped coriander.

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