Entree: Thailand – Coastal Thai Seafood – ต้มยำทะเล ➤ Tom yum talay (Hot and sour Thai soup with mixed seafood, aromatic herbs, and chili-lime broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 8 large shrimp (prawns), approx. 12 oz (340 g) total, peeled and deveined, tails optional
- 8 oz (225 g) squid, cleaned and cut into rings
- 8 oz (225 g) mussels or clams, cleaned
- 8 oz (225 g) firm white fish (such as cod or snapper), cut into bite-size chunks
- 6 cups (1.4 L) water or light seafood/chicken stock
- 3 stalks lemongrass, tough outer layers removed and bruised, cut into 2 in (5 cm) pieces
- 4 slices galangal, about 1/4 in (6 mm) thick, or 1 tbsp (6 g) galangal paste if unavailable
- 6 kaffir lime leaves, torn
- 3–5 Thai bird chilies, smashed (adjust to heat preference)
- 3 shallots, halved, about 3 oz (85 g)
- 6 oz (170 g) straw mushrooms or button mushrooms, halved if large
- 3 tbsp (45 ml) fish sauce, adjust to taste
- 3 tbsp (45 ml) fresh lime juice, more to taste
- 1 tsp (5 g) palm sugar or light brown sugar
- 2 tbsp (8 g) chopped fresh cilantro leaves and stems
- 2 tbsp (30 ml) vegetable oil for optional quick sautéing of aromatics

Instructions

1. In a medium pot, bring the water or stock to a gentle boil. Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and halved shallots. Simmer gently 8–10 minutes to infuse the broth.
2. If using, briefly sauté the Thai chilies in oil in a small pan for 20–30 seconds to release aroma, then add to the broth; alternatively add chilies raw for a sharper heat.
3. Strain the broth into a clean pot if you prefer a clear soup, returning the solids either discarded or chopped and returned for more texture. Bring the infused broth back to a simmer.
4. Add the mushrooms and cook 2–3 minutes. Then add the fish chunks, mussels, and squid rings; simmer 2–3 minutes until the seafood begins to firm.
5. Add the shrimp and cook until all seafood is just cooked through, about 2–3 minutes more (shrimp should be opaque and curled).
6. Remove from heat. Stir in fish sauce, lime juice, and palm sugar. Taste and adjust seasoning with more fish sauce for saltiness, lime for sourness, or chilies for heat.
7. Ladle into bowls and garnish with chopped cilantro and extra sliced chilies or lime wedges. Serve immediately with steamed jasmine rice if desired.