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Thai Seafood Soup (Tom Yum Talay)

  • 3servings
  • 27minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups good-tasting chicken stock

  2. 12 medium raw shrimp, shells removed

  3. Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)

  4. 1 stalk minced lemongrass *, OR 2 1/2 to 3 Tbsp. frozen or bottled prepared lemongrass (or see substitutions list)

  5. 2 kaffir lime leaves*

  6. 4 cloves garlic, minced

  7. 1 tsp. galangal OR ginger, grated

  8. 1-2 sliced red chilies OR 1-2 tsp. Thai chili sauce*

  9. optional: handful of fresh mushrooms, sliced thinly

  10. 1 medium tomato, cut into thin strips

  11. other optional vegetables: handful baby bok choy

  12. 1/2 can (14 ounce) thick coconut milk (not 'lite')

  13. 2 Tbsp. fish sauce(if you don't like the smell of fish sauce, see substitutions list below)

  14. 1 Tbsp. soy sauce

  15. juice of 1 lime

  16. 1 tsp. sugar

  17. 1/4 cup fresh coriander (cilantro), roughly chopped

Instructions Jump to Ingredients ↑

  1. Pour stock plus lemongrass and lime leaves in a deep soup pot over medium-high heat. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Bring to a boil.

  2. Add garlic, galangal/ginger, chili, and mushrooms (if using). Reduce heat to medium and simmer 2-3 minutes, or until mushrooms are soft.

  3. Add the shrimp, any other seafood you're using, and tomato plus baby bok choy (if using). Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.

  4. Reduce heat to medium-low and add the coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot (do not boil at this point). Taste-test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add more sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.

  5. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe . ENJOY! Substitutions that Work:

  6. If you can't find lemongrass: try 3 slices fresh lemon (boil in the soup)

  7. Instead of kaffir lime leaves: 1/2 tsp. lime zest For chili: 1/2 to 3/4 tsp. cayenne pepper OR dried crushed chili (chili flakes)

  8. If you don't like the smell of fish sauce: 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce

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