Pin It


Tom Yum Talay (Hot & Sour Thai Seafood Soup)

Saturday, 30 August 2008

This is one of my favourite Thai dishes as it has all the elements that I like - spicy and sour. Jade suggested having tom yum with bee hoon so I thought I'll give this dish a go. I substituted galangal with ginger and used lime's zest instead of kaffir lime leaves as I couldn't find those ingredients here. This is my first attempt and it turned out better than expected.

Ingredients: Serves 4
  • 1L Water
  • 15-20 slices Ginger
  • 1 cup Shallots - chopped
  • 1 bulb Garlic - peeled and crushed
  • 1 Lime's zest
  • 2 sticks Lemongrass
  • 2 (or more) Red chilli - sliced
  • Juice of 1 lime


  • 2-3 tbs Fish sauce
  • 1 tbs Brown sugar

Other optional ingredients:

  • Bee hoon (rice vermicelli)
  • Squid
  • Prawns
  • Fish
  • Sweet peas
  • Baby sweet corn
  • Tomatoes
  • Straw mushrooms
  • Coriander - coarsely chopped


  • Fry shallots in a pot with a bit of oil until translucent.
  • Add in garlic and fry until fragrant.
  • Pour in all other ingredients for tom yum and bring to boil.
  • Once it starts boiling, lower heat and simmer for at least 30 mins.
  • Add fish sauce and brown sugar to taste.
  • Bring the soup back to a boil to cook the other optional seafood/ vegetable ingredients.
  • Dish out and sprinkle chopped coriander.
  • Drink it on its own or serve with noodles such as bee hoon.


0 oink oinks...:

Post a Comment