{"id":117347,"title":"Tom Yum Talay – Thai Seafood Soup","modified":"2026-05-19T10:02:05+02:00","plain":"A delicious Tom Yum seafood soup recipe\n\n\n\nThis Thai seafood soup is a true delight, bringing together seafood, lemongrass, coconut milk, and lime in a beautifully balanced bowl. It\u2019s comforting, fragrant, and warming from the very first spoonful. \n\n\n\nIn Thailand, Tom Yum Talay is known for its restorative qualities and is often enjoyed as a soothing broth when you\u2019re feeling under the weather. It\u2019s also surprisingly easy to make once you\u2019ve gathered all the ingredients. Perfect for warming both body and soul on chilly autumn or winter days, this variation of Tom Yum soup wraps you in its comforting heat.\n\n\n\n\n\n\n\nTom Yum and Tom Kha: What\u2019s the Difference?\n\n\n\nBy comparison, if you\u2019re a fan of Thai cuisine, you\u2019re probably familiar with Tom Kha soup. It offers a very different tasting experience. While Tom Yum is known for its spicy, sour flavor profile, while Tom Kha is creamier and gently tangy, thanks to the addition of coconut milk.\n\n\n\nTom Kha soup\n\n\n\nTom Kha is usually made with chicken as the main protein, although other variations exist. Less spicy than Tom Yum, Tom Kha is loved for its comforting, mellow character\u2014gentler, but still deeply flavorful and satisfying.\n\n\n\nHow to Store Tom Yum Talay Soup\n\n\n\nIt will keep for 2-3 days in the fridge.\n\n\n\nWhy not serve some delicious fried enoki mushrooms as an appetizer?\n\n\n\nPossible Substitutions\n\n\n\nIf you don\u2019t have lemongrass, add 3 slices of fresh lemon and simmer them in the soup. \n\n\n\nIf you don\u2019t have kaffir lime leaves, use 1\/2 teaspoon of lime zest. \n\n\n\nFor the chili, substitute 1\/2 to 3\/4 teaspoon of cayenne pepper or chili flakes.\n\n\n\nThe Main Ingredients in Tom Yum Talay Soup\n\n\n\nFor the seafood, use whatever you like! Scallops, mussels, squid, …\n\n\n\nKey aromatics such as lemongrass, galangal, and kaffir lime leaves are best used fresh, though frozen versions also work well. Use them fresh or frozen, but not dried.  Galangal can be replaced with ginger for a similar, though still distinct, flavor.\n\n\n\nTom yum paste is essential for this recipe; you can find the recipe for tom yum paste here.\n\n\n\n\n\n\n\nTo add color and aroma to the soup, green onions and cilantro are my fresh herbs of choice.\n\n\n\nAs for mushrooms, there are plenty of options. Choose oyster mushrooms, shimeji, shiitake, or whatever you enjoy and can find easily.\n\n\n\n\n\n\tTom Yum Talay \u2013 Thai Seafood Soup\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 ml water90 g onions (sliced)85 g kaffir lime leaves (fresh leaves; if using dried, use 8x less)10 g lemongrass (sliced)10 g galangal (sliced)2 tablespoons Thai chili paste4 tablespoons tom yum paste1 teaspoon salt100 g mushrooms100 g tomatoes (sliced)300 g seafood100 ml coconut milk (full-fat)Garnish0.5 lime10 g fresh cilantro20 g chopped green onions10 g cilantro\t\n\t\n\t\tPour the water into a saucepan and heat over medium heat. Add the sliced onions, kaffir lime leaves, lemongrass, and galangal. Bring to a boil.Once boiling, stir in the remaining ingredients except the coconut milk. Cook, stirring regularly, until the seafood is cooked through, about 2 to 3 minutes.Once the seafood is cooked, add the coconut milk.Turn off the heat and garnish with green onions and cilantro.\t\n\t\n\t\tFeel free to use any seafood you like\u2014let your imagination run wild!\n\t\n\t\n\t\tSoupes et bouillonsTha\u00eflandaise\t\n\n\n\n\nThis recipe was contributed by Praew from the English-language blog Hungry In Thailand. Stay tuned: she\u2019s a specialist in \u201cThai recipes\u201d and will soon be sharing more traditional Thai recipes.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/117347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=117347"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/117347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/12091"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=117347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=117347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=117347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}