Tom Yum Talay - Thai Seafood Soup

I have the pleasure to work with Thai people and almost every week they cook something delicious to share with us and that makes me love them even more!

One of my favourite dishes that they prepare is sour-spicy soup, Tom Yum. This variation is prepared with seafood, shitake & oyster mushrooms, coconut milk and many fragrant spices. You can serve it with jasmine rice or ramen noodles, both work very well. If you never tried this you have to have a go! It is an exquisite bomb of flavours and textures!

Tom Yum Talay

Makes 6-8 Portions

Ingredients:

• 200g mixed oyster and shitake mushrooms (cut biggest in half)

• 240g of salmon fillet cut into bite-size pieces

• 200g of mixed seafood (prawns, scallops, squid)

• 2 Stalks of lemongrass

• 2tsp of galangal paste or 5cm piece of fresh root

• 5 Kaffir Lime Leaves

• 2 Red Chillies, seeds removed

• 2 juice from 2 Limes

• 4 small shallots, peeled

• 2tsp of mild chilli powder

• 4tsp of vegetable oil

• 2L of cold water

• 2tsp of sugar

• 2tsp of salt

• 1 tomato cut in four

• 3-4tsp of stock powder ( I used Thai pork stock powder you can buy it online or in Asian Supermarket)

• 4tbsp of coconut milk

• fish sauce to your preference

• fresh coriander and spring onions to garnish

• Jasmine Rice or Ramen Noodles

Instructions:

1. Begin by preparing aromatic spices, cut the lemongrass stalks to 6cm pieces and smash them with a dull side of your knife, tear the lime leaves in half and cut chillies in long pieces removing seeds and white flesh.

2. Place 2 litres of cold water in a pot and add lemongrass, galangal, lime leaves, chillies, shallots and slowly bring to a gentle simmer (5-10 minutes) this will help to infuse the liquid.

3. Next, add mushrooms, tomatoes, sugar, salt, stock powder and simmer for 5 more minutes.

4. In the meantime combine chilli powder with vegetable oil and cook in the microwave for 1 minute then pour it into the soup, this help to enhance flavour and colour.

5. Add seafood and turn off the heat, the temperature of the soup will cook it just right.

6. As a last step Mix a ladle of soup with four tablespoons of coconut milk and pour it back into the soup.

7. Before serving heat it up to the simmer and serve with chopped scallions, coriander and a splash of fish sauce.

8. If you like the recipe drop a comment below or subscribe here to get new tasty recipe alerts to your inbox. Thank you for visiting my blog!

Check out my recipe for Sticky Pork Noodle Soup!

Insight:

• Cook your noodles al dente and add to the hot soup for the best result.

• This soup tastes even better on the second day!