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Thai Seafood Tom Yum, 'Tom Yum Talay'

Thai Seafood Tom Yum, 'Tom Yum Talay'

Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor.

Here we make a quick version that's ready in 15 minutes and tastes great.We also have a more sophisticated tom yum recipe using chicken stock.

You might like ourvideo: Railroad Chef Prepares Tom Yum.

Also -- See Our Thai Street Vendor Video:Thai Street Vendor Prepares Tom Yum.

Ingredients

For4Person(s)

Seafood Tom Yum

Buy ingredients for this Recipe

Method for Thai Seafood Tom Yum, 'Tom Yum Talay'

Slice galangal into small discs, and slice lemongrass diagonally. Wash your lime leaves and slice each leaf in half.

We used one fresh halibut filet and one rock fish filet, cut them into pieces as shown, added crushed black pepper, a bit of olive oil, sliced green onion, some fish sauce, and a touch of MSG (optional). Set aside.

In a soup pot add water, lemongrass, and fresh galangal. Bring to a boil and keep at low boil for 5 minutes. Add tom yum paste (we used a bit more than 1 tablespoon), palm sugar, and lime leaves. Cook another minute.

Add the contents of your bowl of seafood including the oil. Cook for a minute or two then transfer to a bowl and top with more green onion and cilantro if you prefer.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful ofcoconut milkor, many street vendors will add a spoon of evaporated milk.

To make your tom yum extra spicy, addThai Fried Chilli Paste for Tom Yumbut we think it's not needed here with this seafood version. Enjoy!

Prepare Lemongrass and Galangal

Prepare Lemongrass and Galangal

Boil

Boil

Prepare Fish

Prepare Fish

Add Fish Sauce

Add Fish Sauce

Add Onion and Oil

Add Onion and Oil

Palm Sugar

Palm Sugar

Tom Yum Paste

Tom Yum Paste

Lime Leaves

Lime Leaves

Seafood Tom Yum

Seafood Tom Yum



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