Thai Seafood Soup (Tom Yum Talay)
Prep time
Cook time
Total time
Serves: 4-6
  • 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
  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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at