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
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
Instructions
- 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.
Another great mid season warmer as the weather slowly shifts into winter. I love fresh galangal. It wasn’t till later in life I discovered it and it’s up there with kaffir lime leaves, (which luckily) we grow!
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This soup must be very tasty!
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I love Tom yum soup, so this is right up my alley!
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Dear Raymund,
I love Tom Yum soup especially in winter. The taste is so appetizing as a starter for a meal.
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Raymund, just by reading and seeing the pictures my mouth is watering…looks delicious!
Have a wonderful week 😀
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Gosh, what a great looking soup! Love the flavors in this — thanks so much.
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I’ve never dared to even attempt something like a tom yum soup – the flavours are so complex – but your recipe demystifies it a lot !