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
Summary
Thai Seafood Soup (Tom Yum Talay)
Recipe Summary & Steps
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.
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
Method
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.
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