Tom Yum Talay - Thai Seafood Soup

Easy Tom Yum Talay recipe: a flavorful Thai seafood soup adapted for simple preparation outside Thailand. Enjoy authentic taste at home!

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 250kcal

200 g mixed seafood - prawns, scallops, squid
240 g salmon fillet - cut into bite-size pieces (optional)
200 g mixed oyster and shiitake mushrooms - cut larger pieces in half
2 stalks lemongrass - bruised and chopped
2 tsp galangal paste or a 5 cm piece of fresh root - sliced
5 kaffir lime leaves - torn
2 Thai red chilies - seeds removed and sliced (optional: 2 tsp mild chili powder)
Juice from 2 limes
4 small shallots - peeled
4 tsp vegetable oil
2 L cold water
2 tsp sugar
2 tsp salt
1 tomato - quartered
3-4 tsp stock powder - Thai pork stock powder recommended, or use chicken/vegetable stock powder
60 ml coconut milk
Fish sauce - to taste
Fresh coriander and spring onions - for garnish
Jasmine rice - for serving

In a large pot, bring the water to a boil. Add the lemongrass, galangal, kaffir lime leaves, shallots, Thai red chilies (and optional mild chili powder), and tomato. Reduce heat and simmer for 5 minutes to let the flavors infuse.
Add the mushrooms and mixed seafood (including optional salmon) to the pot. Simmer for another 5-7 minutes until the seafood is cooked through.
Stir in the lime juice, coconut milk, sugar, salt, and stock powder. Continue to simmer for 2-3 minutes.
Adjust seasoning with fish sauce to taste. Serve hot with jasmine rice, garnished with fresh coriander and spring onions.