Tom Yum Talay (Seafood Tom Yum)
Món truyền thống · Thai
A classic and vibrant Thai hot and sour soup brimming with fresh seafood, aromatic herbs, and a spicy chili kick. This version focuses on authentic flavors and ingredients for a truly traditional experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jumbo shrimp, peeled and deveined200g
- Squid, cleaned and sliced150g
- White fish fillets, cut into chunks150g
- Mussels, cleaned100g
- Galangal, sliced2 inches
- Lemongrass, bruised and cut into 2-inch pieces2 stalks
- Kaffir lime leaves, torn5-6 leaves
- Thai bird's eye chilies, bruised3-5
- Lime juice3 tbsp
- Fish sauce2 tbsp
- Water or chicken broth1 liter
- Mushrooms (straw or oyster), halved or quartered100g
- Cilantro, chopped for garnish2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
In a pot, combine water or broth, sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Bring to a boil.
- 2
Add the Thai bird's eye chilies and mushrooms. Simmer for 5 minutes to infuse the flavors.
- 3
Add the fish chunks, shrimp, squid, and mussels. Cook until the seafood is just cooked through (shrimp turn pink, squid is opaque, fish flakes easily). Be careful not to overcook.
- 4
Stir in the lime juice and fish sauce. Taste and adjust seasoning with salt if needed.
- 5
Ladle the soup into serving bowls. Garnish with fresh cilantro and serve immediately.
