How to Cook Tom Yum Talay

Serves: 4

Preparation time: 12 mins

Cooking time: 15 mins

Ingredients needed to make Tom Yum Talay:

• Handful of scallops
• Handful of fresh mussels
• 12 medium shrimps, shelled and deveined
• Handful of fresh mushrooms, thinly sliced
• ¼ cup fresh cilantro, coarsely chopped
• Handful of baby bok choy
• 1 medium tomato, sliced into thin strips
• 1 lemongrass stalk, minced
• 1 tsp galangal
• 4 garlic cloves, peeled and minced
• 2 red chilies, sliced
• Juice of a lime
• 6 cups low-sodium chicken broth
• 2 kaffir lime leaves
• 1 tsp sugar
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• ½ can (14 oz) thick coconut milk

Cooking instructions for Tom Yum Talay:

• Empty the cups of broth into a large stock pot and drop in the lime leaves.
• Stir in the minced lemongrass and bring it to a boil over moderately high heat.
• Stir in the chili, garlic, ginger as well as mushrooms and reduce it to a simmer.
• Continue to cook over moderate heat for a couple of minutes or until the mushrooms soften.
• Dunk the shrimps, mussels ad scallops into the simmering soup , along with bok choy and tomato.
• Continue to simmer for another 4 minutes or until the flesh of the shrimp turns pinkish, scallops turn firm and the mussel shells open.
• Lower the heat slightly and pour in the coconut milk, followed by splashes of lime juice, soy sauce and fish sauce.
• Sprinkle the sugar over them and stir them all together to mix well.
• Simmer further until heated through and adjust the seasonings if necessary.
• Stir in more coconut milk for creamier soup and ladle it into soup bowls.
• Sprinkle the fresh cilantro on top of each serving and serve hot.

Image credit: Wikimedia Commons