It’s another famous hot and spicy soup. As I told you that it is my favorite dish because it contains variety of mixed seafood stuff such as shrimps, crab, squid and mussel. You also can add fish balls and straw mushrooms. “Tom Yam Talay” can have both clear soup or with coconut milk. The cooking process is also similar. You just need to add tomatoes and galingales when you cook with coconut milk.
Ingredients:
100 grams peeled shrimp
100 grams crab
100 grams squid
100 grams mussel
100 grams fish balls
200 grams straw mushrooms
3 stalks fresh lemongrass, cut into2” length
3 tablespoons galangal, sliced
8 kaffir lime leaves
4 shallots, battered
2 tablespoons garlic, battered
3 tablespoons spring onion, chopped
2 tablespoons coriander, chopped
8 Thai peppers (prig kee noo),battered
3 tablespoons lemon juice
2 tablespoons fish sauce
1 teaspoon salt
5 cups water
Cooking instructions:
1. Cook water in a medium sized pot over high heat, add salt and bring it to boil.
2. Reduce the heat, add lemongrass, galangal, kaffir lime leaves, shallots, and garlic into the pot and simmer it about 4 minutes.
3. Turn the heat to high then add all seafood stuff. Boil it until all is cooked then reduce the heat and add straw mushrooms.
4. Remove it from the stove, add Thai peppers, spring onion, coriander, fish sauce and lemon juice and stir.
