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)
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.
Lastly, I would like to thank Amy for sharing her delicious tom yum soup recipe and tips with us.
I've always wanted to know how to make this! I'll definitely try this soon. bookmarked!ReplyDelete
Hope you would like this hot and sour soup :)
Such a healthy and yummy soup. Thanks for sharing.ReplyDelete
Thanks Tania :)Delete
Seriously, this is my kind of soup! Lots of light healthy ingredient with my favorite Thai flavor... Totally delicious!ReplyDelete
I'm more than happy to share. :)ReplyDelete
Tis is my favourite tom yam version, i prefer this over the chili oil version anytime. Thanks for sharing, the dish looks absolutely mouth watering!ReplyDelete
Hi Esther, thanks for your kind words. Hope you like this dish :)Delete
Hi Ellena, thanks for sharing the recipe. May I know where is the best marketplace for the ingredients?ReplyDelete
Hi Rachel, you can get from local supermarket like Fairprice or Cold Storage. It is prepacked at veggie section.Delete
I've been looking for a clear tom yum recipe and you came to the rescue. Thank you.
Could you i check with you what do you mean by Thai Green Lime Juice? Is this something bootled or its juice from a Thai green Lime (What type of lime is that?)? I'm a novice cook so I apologise for the seemingly simple and naive question.
you can use the juice from a normal green lime :) try to use freshly-squeezed ones for the flavour :) hope this helps!Delete
I substitute water with tamarind juice and added 2 more shallots - Delicious!! Thx for sharing !ReplyDelete