Tom Yum Talay Thai Seafood Soup Recipes
TOM YUM SEAFOOD SOUP
Steps:
- Bring about 2 liters of water to a boil in a medium saucepan.
- Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).
- While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.
- Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.
- Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.
- Ladle the soup into bowls and top with some tomato and cilantro.
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- You can either use the store bought "Tom Yum Paste" or make it yourself. Start by slicing off the bottoms of the lemongrass stalk and peeling off any dried out layers. Then smash it all over with a rolling pin to soften the stalk so it releases the flavor while cooking. Cut open your Thai Red Chilies (wear gloves as there hot) and remove the seeds, or you can just purchase "Thai Red Chili Paste" instead. Next tear the Kaffir lime leaves in half to release there flavor too and then set it all aside.
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