Tom Yum Talay - Thai Seafood Soup

4.96/5 (24)

Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Soups and broths

Cuisine: Thai

Servings: personnes

Calories: 466kcal

400 ml water
90 g onions (sliced) tranchés
85 g kaffir lime leaves (fresh leaves; if using dried, use 8x less) feuilles fraîches, si séchées utiliser 8x moins
10 g lemongrass (sliced) tranchée
10 g galangal (sliced) tranché
2 tablespoon s Thai chili paste
4 tablespoon s tom yum paste
1 teaspoon salt
100 g mushrooms
100 g tomatoes (sliced) tranchées
300 g seafood
100 ml coconut milk (full-fat) avec matière grasse

Pour the water into a saucepan and heat over medium heat. Add the sliced onions, kaffir lime leaves, lemongrass, and galangal. Bring to a boil.
400 ml water, 90 g onions (sliced), 85 g kaffir lime leaves (fresh leaves; if using dried, use 8x less), 10 g lemongrass (sliced), 10 g galangal (sliced)
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.
2 tablespoon s Thai chili paste, 4 tablespoon s tom yum paste, 1 teaspoon salt, 100 g mushrooms, 100 g tomatoes (sliced), 300 g seafood
Once the seafood is cooked, add the coconut milk.
100 ml coconut milk (full-fat)
Turn off the heat and garnish with green onions and cilantro.
20 g d'oignons verts hachés, 10 g de coriandre fraîche, 10 g de coriandre

Feel free to use any seafood you like—let your imagination run wild!

Did you make this recipe?Tag @marcwiner on Instagram!