Tom Yum Talay is a traditional Thai soup that is known for being hot, sour, and fragrant. In this version, different kinds of seafood are cooked in a fragrant broth with herbs and spices.
Ingredients: 1.5 liters chicken or vegetable broth. 200g mixed seafood shrimp, squid, mussels. 2 stalks lemongrass, smashed. 3 kaffir lime leaves. 3 slices galangal. 3 Thai bird's eye chilies, smashed. 1 medium tomato, quartered. 1 small onion, sliced. 200g mushrooms, sliced. 3 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon sugar. Handful of cilantro leaves, for garnish.
Instructions: In a pot, bring the broth to a simmer. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5 minutes to infuse flavors. Add seafood, tomato, onion, and mushrooms. Cook for 3-5 minutes until seafood is cooked. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning if necessary. Serve hot, garnished with cilantro leaves.
Prep Time: 15 minutes
Cook Time: 15 minutes
saha lab centre of biomedical research