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
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.
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
Scale
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.
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!
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 !