Tom Yum Talay

A steaming, clear broth where the scents of lemongrass and galangal hit the nose. Prawns are firm, mussels open up in the heat, and the sharp acidity of lime cuts through the chili's heat.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 250
• Protein: 39 g
• Carbs: 13 g
• Fat: 4 g

Ingredients

• 400 g Shrimp ( peeled, tail on )
• 200 g Loligo vulgaris ( sliced into rings )
• 300 g Mytilus edulis ( cleaned )
• 3 piece lemongrass ( bruised and cut into segments )
• 30 g galangal ( thinly sliced )
• 6 piece kaffir lime leaves ( bruised )
• 4 piece Thai chili ( lightly bruised )
• 150 g Button mushroom ( halved )
• 100 g Solanum lycopersicum esculentum M. ( whole )
• 3 tbsp fish sauce
• 1 tsp shrimp paste
• 4 tbsp Lime juice
• 1 L Mineral water
• 1 piece Coriander ( chopped )
• 2 tbsp Roasted chili paste (Nam Prik Pao)

Instructions

1. Aromatic infusion

   Smash the lemongrass with the back of a knife to split it. Add to boiling water with sliced galangal and bruised kaffir lime leaves. The infusion should fill the room with a citrusy and woody scent.

2. Strengthening the base

   Stir in the shrimp paste, fish sauce, and nam-prik-pao. The broth takes on a deep red-amber hue and releases a powerful marine and smoky depth. Add the mushrooms and tomatoes.

3. Seafood cooking

   Submerge the shrimp, squid, and mussels in the boiling broth. As soon as the shrimp turn opaque pink and the mussels open, turn off the heat immediately to keep the flesh tender.

4. Finishing and balance

   Off the heat, pour in the lime juice and add the crushed chilies. Taste: the acidity should be sharp. Sprinkle with fresh cilantro just before serving.

Chef's tips

• Never boil the broth after adding the lime juice, as it will turn the soup bitter.
• Bruise the lemongrass with a rolling pin or the back of a knife to release essential oils without chopping the fiber.

Storage

Consume immediately to maintain the firm texture of the seafood. Reheating would make the squid rubbery.