May 11, 2010
Tom Yum Talay

Ingredients (Per 1 Serving):

  • 3-4 medium sized prawns – cleaned (headed, shelled, deveined and tailed)
  • 3 slices of fish meat
  • 3 rings of squid
  • 3 straw mushrooms – cut into small pieces
  • 1 cup chicken stock / broth
  • 1 galangal root – cut into pieces and crushed
  • 1 lemon grass – cut into pieces and crushed
  • 1 kaffir lime leaves – tear partially to release aroma
  • 3 hot chillies – crushed
  • 2 tsp lime juice
  • 2 tsp fish sauce
  • ½ tsp sugar
  • 1 tsp chilli paste
  • Some coriander leaves for garnish
  • ¼ cup fresh milk (optional)

Methods:

  1. Boil chicken stock/broth to a full boil over medium heat.
  2. Add crushed galangal, lemon grass, kaffir lime leaves, straw mushroom and bring to a boil again for around 2 minutes.
  3. Add prawns, and leave to cook without stir for around 1-2 minutes, and turn off and remove from the heat.
  4. Add the flavours with chilli paste, fish sauce, lime juice, sugar and chillies, stir to blend well.
  5. Garnish with some coriander leaves and serve. Or alternatively, if you like your Tom Yum Goong milky, add some milk and serve.

Tom Yum Talay

For those who do not like the sour taste of the soup, you could add the lime juice slowly until it suits your acceptance level.

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