Serves: 4
⏳ Preparation Time: 30-45 minutes
Ingredients:
600g mixed seafood
400g mushrooms (any variety)
40g galangal (sliced)
40g lemongrass (cut into sections and lightly smashed)
40g shallots (thinly sliced)
10g Thai coriander (roughly chopped)
10g sawtooth coriander (roughly chopped)
5g kaffir lime leaves (torn, stems removed)
2g coriander roots (lightly smashed)
30g red bird’s eye chilies & Thai chilies (pounded)
1,000ml water
200ml coconut cream
1 tsp salt
6 tbsp fish sauce
2 ½ tbsp Thai chili paste (Nam Prik Pao)
1 ½ tbsp chili oil from chili paste
6 tbsp lime juice
Instructions:
- Prepare Ingredients:
Wash and cut the mushrooms into bite-sized pieces.
Roughly chop Thai coriander and coriander roots.
Tear kaffir lime leaves, removing the central stem.
Pound red chilies until fine and set aside.
- Make the Broth:
Bring water to a boil in a pot.
Add galangal, lemongrass, coriander root, shallots, and kaffir lime leaves.
Season with salt, fish sauce, chili paste, and chili oil. Stir well to dissolve.
Let it simmer for a few minutes until aromatic.
- Cook the Seafood and Mushrooms:
Add the mixed seafood and mushrooms.
Increase the heat to bring the broth to a rolling boil (Do not stir at this stage to avoid a fishy smell).
Once the seafood is cooked through, add coconut cream and stir gently.
- Final Seasoning and Serving:
If you like it extra spicy, add the pounded chilies.
Turn off the heat and garnish with Thai coriander and sawtooth coriander.
Stir in lime juice before serving.
Extra Tips:
🥢 You can substitute seafood with any protein of your choice. If you prefer a vegetarian version, use mushrooms and assorted green vegetables instead.
🍚 Serve with hot jasmine rice for the perfect combination!
🔥🌶️ This Tom Yum Talay is a must-try spicy, tangy, savory, and full of fragrant Thai herbs! 🍋✨
