35 mintime
Mediumdifficulty
4Servings
—Rating
Tom Yum Talay (Seafood Tom Yum)
85% authentic · Thai
A rich and flavorful variation of Tom Yum soup featuring a medley of seafood. This version offers a delightful oceanic depth to the classic spicy and sour profile.
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Ingredients
- Mixed seafood (shrimp, squid, mussels, fish)1 lb
- Galangal2 inches
- Lemongrass stalks2
- Kaffir lime leaves5-6
- Thai chilies3-5
- Mushrooms (straw or oyster)1 cup
- Chicken or seafood broth4 cups
- Fish sauce2-3 tbsp
- Lime juice2-3 tbsp
- Cilantro1/4 cup
- Water1 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare aromatics: bruise and slice galangal, lemongrass, and Thai chilies. Tear kaffir lime leaves.
- 2
In a pot, combine broth, water, galangal, lemongrass, kaffir lime leaves, and chilies. Bring to a boil.
- 3
Add mushrooms and simmer for 5 minutes.
- 4
Add mixed seafood and cook until just cooked through (shrimp pink, mussels open, fish opaque).
- 5
Remove from heat. Stir in fish sauce, lime juice, salt, and pepper to taste.
- 6
Garnish with fresh cilantro and serve immediately.
