Thai Hot and Sour Mixed Seafood Soup (Tom Yum Talay)

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A classic Thai coastal soup, Tom Yum Talay balances the bright heat of fresh chilies with the tang of lime juice and the deep umami of seafood stock. Mixed shellfish and fish simmer briefly in a broth perfumed with lemongrass, galangal, and kaffir lime leaves for a deeply aromatic, restorative bowl.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 1380 mgSodium
• 880 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the seafood

• 8 large prawns, shell-on and deveined
• 200 g (7 oz) squid tubes, scored and cut into rings
• 200 g (7 oz) fresh mussels or clams, scrubbed
• 200 g (7 oz) firm white fish fillet, cut into bite-sized pieces
• 200 g (7 oz) straw or button mushrooms, halved

For the broth

• 6 cups (1.4 L) homemade seafood or chicken stock
• 4 stalks lemongrass, trimmed and smashed
• 1 thumb (3-cm) piece galangal, thinly sliced
• 8 kaffir lime leaves, torn
• 3-5 Thai bird's eye chilies, smashed
• 1 small white onion, sliced
• 2 Roma tomatoes, quartered

For the seasoning

• 3 tablespoons fish sauce
• 3-4 tablespoons fresh lime juice
• 1-2 tablespoons Thai roasted chili paste (nam prik pao)
• 1 teaspoon palm sugar or brown sugar

For the garnish

• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 2 scallions, thinly sliced
• Lime wedges, for serving

Directions

1. Prepare the aromatics: trim the tough outer leaves from the lemongrass and bruise each stalk with the side of a knife so the flavor releases. Slice the galangal thinly and tear the kaffir lime leaves to bruise them.
2. In a large pot, bring the stock to a boil over high heat. Add the lemongrass, galangal, kaffir lime leaves, chilies, and onion, then reduce the heat and simmer for 5 minutes to infuse the broth.
3. Stir in the mushrooms and tomatoes and simmer for 3 minutes until just tender. Add the nam prik pao and palm sugar and stir until the paste fully dissolves.
4. Season with fish sauce and half of the lime juice, then taste and adjust – the broth should be boldly salty, hot, and sour.
5. Slide the mussels into the pot first, cover, and cook for 2 minutes until they begin to open. Add the fish pieces and squid, simmer for 1 minute, then add the prawns and cook just until they turn pink and curl into a 'C' shape, about 1-2 minutes more.
6. Discard any mussels that remain tightly closed. Taste the broth once more and add more lime juice or fish sauce if needed – the soup should make your lips tingle.
7. Ladle the soup into warmed bowls, making sure each portion has a generous mix of seafood, mushrooms, and aromatics.
8. Top each bowl with a generous handful of cilantro, Thai basil, and sliced scallions. Serve immediately with steamed jasmine rice and extra lime wedges on the side.
9. Encourage diners to sip the broth first to experience the layered sour-spicy-salty balance before enjoying the seafood.

Cook’s Notes

• Do not overcook the seafood: prawns should curl into a loose 'C' shape; an 'O' shape means they have turned rubbery.
• Galangal has a sharper, more citrusy flavor than ginger. If you must substitute, use fresh ginger, but the soup will taste noticeably different.
• Add the lime juice off the heat at the end of cooking; boiling fresh citrus kills its bright aroma and can make the broth taste bitter.
• Nam prik pao gives the broth its signature smoky depth and a hint of sweetness – look for the Mae Ploy or Thai Kitchen brand in the international aisle.
• If fresh straw mushrooms are unavailable, button or oyster mushrooms work well; avoid dried shiitakes, whose flavor will overwhelm the delicate seafood.

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