Tom-yum-talay Recipe
Seafood spicy and sour soup. Combination of seafood with lemon grass, kaffir lime leaves, onions, tomatoes, and mushrooms. *Contains fish sauce - cannot be modified as gluten free nor vegan*
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.
Seafood
Vegetables and Aromatics
Liquids and Seasonings
Method
Preparation
- 1
Prepare the Seafood
Clean and slice the squid. Peel and devein the shrimp. Cut the fish fillets into bite-sized pieces.
- 2
Cooking
- 3
Simmer the Broth
In a large pot, bring the chicken or seafood broth to a boil over medium-high heat.
- 4
Add Aromatics
Add the chopped lemongrass, torn kaffir lime leaves, and sliced onion to the boiling broth. Let it simmer for about 5 minutes to infuse the flavors.
- 5
Add Seafood
Add the prepared shrimp, squid, and fish fillets to the pot. Cook for an additional 5-7 minutes or until the seafood is cooked through.
- 6
Add Vegetables
Stir in the quartered tomatoes and sliced mushrooms. Cook for another 3-5 minutes until the vegetables are tender.
- 7
Season the Soup
Add the fish sauce, lime juice, and chili paste to the soup. Stir well and adjust the seasoning to taste.
Serving
- 8
Garnish and Serve
Ladle the soup into bowls and garnish with fresh coriander (cilantro). Serve hot with lime wedges on the side.
