Tom Yum Talay - Thai Seafood Soup
Updated: Apr 18
I am thrilled to have the opportunity to work alongside Thai friends who never cease to amaze me with their culinary expertise. Almost every week, they generously share their delicious creations with me, which has only deepened my admiration for their cuisine .
Among the many delectable dishes they prepare, one of my absolute favourites is Tom Yum, a sour-spicy soup made with an array of seafood, shiitake and oyster mushrooms, creamy coconut milk, and a medley of aromatic spices. This soup pairs perfectly with either jasmine rice or ramen noodles. Trust me, if you haven't tried it yet, you are missing out on an explosion of flavours and textures that will leave your taste buds tingling with delight. I highly encourage you to give it a try - you won't regret it!
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This recipe makes: 6-8 Portions
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients for Tom Yum:
7oz of mixed oyster and shiitake mushrooms (cut biggest in half)(200g)
8.5oz of salmon fillet, cut into bite-size pieces (240g)
7oz of mixed seafood (prawns, scallops, squid) (200g)
2 Stalks of lemongrass, bruised and chopped
2tsp of galangal paste or a 2-inch (5cm) piece of fresh root, sliced
5 Kaffir Lime leaves, torn
2 Red Chillies, seeds removed and sliced
Juice from 2 Limes
4 small shallots, peeled
2 tsp of mild chili powder
4 tsp of vegetable oil
8 cups of cold water (2L)
2 tsp of sugar
2 tsp of salt
1 tomato, cut into four pieces
3-4 tsp of stock powder (Thai pork stock powder was used; it can be bought online or in an Asian supermarket)
4tbsp of coconut milk
Fish sauce to taste
Fresh coriander and spring onions to garnish
Jasmine rice or ramen noodles to serve
How to prepare Tom Yum Soup:
1. Heat the oil in a large pot over medium-high heat. Add the shallots, lemongrass, galangal, and chili powder. Cook for 2-3 minutes until fragrant.
2. Add the mushrooms and seafood and cook for 1-2 minutes until lightly browned.
3. Pour in the water and add the kaffir lime leaves, lime juice, salt, and sugar. Stir well.
4. Add the tomato and stock powder and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes.
5. Add the salmon and coconut milk and cook for another 2-3 minutes until the salmon is cooked through.
6. Season with fish sauce to taste.
7. Serve hot with jasmine rice, ramen noodles or rice vermicelli, garnish with fresh coriander and spring onions.
FAQs for the recipe:
Can I use different types of seafood in this recipe? Yes, you can use any type of seafood you like or have available. You can also use just one type of seafood if you prefer.
Can I use dried Kaffir Lime leaves instead of fresh? Yes, you can use dried Kaffir Lime leaves instead of fresh.
Can I omit the coconut milk in this recipe? Yes, you can omit the coconut milk if you prefer a lighter and more sour version of the soup.
Can I use a different type of stock powder? Yes, you can use a different type of stock powder if you can't find Thai pork stock powder. Chicken or vegetable stock powder will work well in this recipe. You can also use this type of Tom Yum Soup Base.
Variations for the recipe:
Tom Yum Goong (Shrimp) Soup - Use only prawns as the seafood, and add extra prawns for a more shrimp-heavy version of the soup.
Tom Yum Gai (Chicken) Soup - Replace the seafood and salmon with sliced chicken breast, and use chicken stock instead of pork stock powder.
Tom Kha Gai (Coconut Chicken) Soup - Use the same ingredients as the Tom Yum Gai Soup but replace the water with coconut milk and add sliced mushrooms.
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Check out my other Thai Recipes:
Chicken Massaman Curry - Massaman curry is a popular Thai dish that is heavily influenced by Indian cuisine. It boasts an array of delightful and aromatic flavours that are sure to leave a lasting impression on your taste buds.
