Tom Yum Talay (Hot And Sour Seafood Soup)

Have being craving for Clear Tom Yum Soup ever since my cruise trip back from Phuket where we had an enjoyable authentic Thai dishes for lunch over at Surin Beach (will share more on my Phuket trip in upcoming post soon). Initially I bought a packet of tom yum "seasoning" from Phuket which I wanted to try but after seeking some advice from Amy (Mothering Corner), I decided to try out her recipe using fresh ingredients instead of instant tom yum paste or seasoning.

TOM YUM TALAY

(Hot And Sour Seafood Soup)

And since I cannot decided on using either Fish, Chicken or Prawn to make my tom yum, in the end I just added in everything and come out with this Tom Yum Talay which is also known as Hot And Sour Seafood Soup. From what I had read up, the key for making a bowl of delicious Tom Yum Soup lies on the use of "fresh" ingredients and "proportion" of the Thai fish sauce and lime juice used as it need to balance the taste of the soup so that it is neither too salty nor sour.

Recipe adapted and modify from Amy, Mothering Corner's Thai Tomyam HERE.

(Serves: 2 | Preparation: 10 minutes | Cooking: 6 minutes)

Ingredients:
8 Medium Prawns, shelled
10 Slices of Mackerel Fish Fillet
10 Cubes of Chicken Fillet, 1.5" Cubes
1 Thumb-length Galangal, lightly pound
4 Kaffir Lime Leaves
5 Pieces Thai Chilli Padi, sliced
50ml Thai Green Lime Juice
50ml Thai Fish Sauce
1.2 Litre of Water
2 Stalks Lemongrass, cut into thick slices
1 Small Red Onion, cut into quarters
8 Straw Mushrooms, halves
1/4 Piece of Knorr Chicken Stock Cube, optional
1 Tomato(optional), cut into wedges

Method:-

1. Lightly marinate the fish and chicken with some cornflour, sesame oil, cooking wine and light soy sauce and set aside. Remove the shell of the prawns and de-veined.

2. Bring water to boil in a medium soup pot. Add in lemongrass, galangal, onion, stock cube (if using) and simmer for 1.5 minutes till fragrant.

3. Next add in kaffir lime leaves, chillies, thai fish sauce and lime juice and simmer for another minute before adding in the rest of the ingredients (except tomato, add in 30 seconds)  and boil for another 2 - 3 minutes until cooked.

4. Ladle into serving bowls and top with some coriander, served together with extra condiments (cut chillies, Thai fish sauce and lime juice) and adjust to taste according to individual preference.

Everyone of us loves this soup which is really appetizing with mixture of hot, spicy and sour taste together with light fragrant from the lemongrass and kaffi lime leaves as well as sweetness from the seafood. I bet you can have at least 2 bowls of rice to go with this or to cut down the carbo intake you can replace it with some "glass noodles" or "rice noodle" for lighter meal.

Lastly, I would like to thank Amy for sharing her delicious tomyam soup recipe and tips with us.