
Tom Kha Talay Recipe
Combination of seafood in a creamy coconut chicken broth with fresh mushrooms, cilantro, galangal root and kaffir lime leaves.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a large pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat.
Add Aromatics
Add the sliced galangal, torn kaffir lime leaves, chopped lemongrass, and chili paste to the pot. Let simmer for about 5 minutes to infuse the flavors.
Cook the Seafood
Add the shrimp, squid, and mussels to the pot. Cook for about 5-7 minutes or until the seafood is cooked through.
Incorporate Mushrooms
Stir in the sliced mushrooms and let them cook for an additional 2-3 minutes.
Season the Soup
Add fish sauce, lime juice, and salt to taste. Stir well to combine.


