Thai Seafood Tom Yum, 'Tom Yum Talay'
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Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor.
Here we make a quick version that's ready in 15 minutes and tastes great.We also have a more sophisticated tom yum recipe using chicken stock.
You might like ourvideo: Railroad Chef Prepares Tom Yum.
Also -- See Our Thai Street Vendor Video:Thai Street Vendor Prepares Tom Yum.
Ingredients
For4Person(s)
Seafood Tom Yum
- 3CupsWater
- 2StalksFresh Lemongrass
- 3Small SlicesFresh Galangal
- 6LeavesFresh Kaffir Lime Leaves Shredded
- 1TablespoonTom Yum Paste
- 1TablespoonPalm Sugar
- 1PoundFresh Seafood
- 1TeaspoonCrushed Black Pepper
- 2TeaspoonsOlive Oil
- 1TablespoonsFish Sauce
- 1DashMSG
- 3StalksFresh Green Onion
- Fresh Cilantro for Garnish
Method for Thai Seafood Tom Yum, 'Tom Yum Talay'
Slice galangal into small discs, and slice lemongrass diagonally. Wash your lime leaves and slice each leaf in half.
We used one fresh halibut filet and one rock fish filet, cut them into pieces as shown, added crushed black pepper, a bit of olive oil, sliced green onion, some fish sauce, and a touch of MSG (optional). Set aside.
In a soup pot add water, lemongrass, and fresh galangal. Bring to a boil and keep at low boil for 5 minutes. Add tom yum paste (we used a bit more than 1 tablespoon), palm sugar, and lime leaves. Cook another minute.
Add the contents of your bowl of seafood including the oil. Cook for a minute or two then transfer to a bowl and top with more green onion and cilantro if you prefer.
A popular variation is to serve tom yum "sai nam kon" which means a spoonful ofcoconut milkor, many street vendors will add a spoon of evaporated milk.
To make your tom yum extra spicy, addThai Fried Chilli Paste for Tom Yumbut we think it's not needed here with this seafood version. Enjoy!
Prepare Lemongrass and Galangal
Boil
Prepare Fish
Add Fish Sauce
Add Onion and Oil
Palm Sugar
Tom Yum Paste
Lime Leaves
Seafood Tom Yum