Name: Nan Thai Fine Dinings Tom Yum Talay Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 stalks lemongrass stalks; 1 inch galangal; 4 leaves kaffir lime leaves; 3 to taste Thai bird's eye chilies; 4 cups water; 200 grams shrimp, peeled and deveined; 150 grams scallops; 150 grams calamari, sliced; 100 grams shiitake mushrooms, sliced; 2 tablespoons fish sauce; 3 tablespoons lime juice; 1 cup cilantro, chopped; to taste salt

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Lemongrass broth with shrimp, scallop, calamari, and mushroom medley

In a large pot, add the water, lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a boil over medium-high heat.

Prepare the Broth

Once boiling, reduce the heat and let the broth simmer for about 15 minutes. This allows the flavors to infuse.

Simmer the Broth

Strain the broth to remove the solid ingredients and return the clear broth to the pot. Add the shrimp, scallops, calamari, and shiitake mushrooms to the pot.

Add Seafood

Add the fish sauce, lime juice, and salt to the pot. Stir gently and let it cook for another 5-7 minutes, or until the seafood is cooked through.

Season the Soup

Ladle the soup into bowls, garnish with chopped cilantro, and serve hot.

Serve

lemongrass stalks

galangal

kaffir lime leaves

Thai bird's eye chilies

water

shrimp, peeled and deveined

scallops

calamari, sliced

shiitake mushrooms, sliced

fish sauce

lime juice

cilantro, chopped

salt

Tom Yum Talay

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Make Tom Yum Talay Recipe in just 30m. Lemongrass broth with shrimp, scallop, calamari, and mushroom medley

Tom Yum Talay Recipe

Ingredients

Ingredients

Method

Directions

Prepare the Broth

Simmer the Broth

Add Seafood

Season the Soup

Serve

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