Tom Yum Talay: Thai Seafood Soup

Name: Tom Yum Talay: Thai Seafood Soup
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 6 cups chicken stock; 1 stalk lemongrass, minced, or 2 1/2 to 3 tablespoons frozen or bottled prepared lemongrass; 2 makrut lime leaves; 4 cloves garlic, minced; 1 teaspoon grated galangal, or ginger; 1 to 2 red Thai bird chilies, thinly sliced, or 1 to 2 teaspoons Thai chili sauce; 1 cup mushrooms, sliced thinly, optional; 12 medium raw shrimp, shelled and deveined; 1 to 4 cups mixed seafood of choice, such as mussels, scallops, crab, or fillet; 1 medium tomato, cut into thin strips; 3 to 4 pieces baby bok choy, optional; 7 ounces full-fat coconut milk; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 1/2 tablespoons freshly squeezed lime juice; 1 teaspoon sugar; 1/4 cup coarsely chopped fresh cilantro leaves

A spicy Thai seafood soup features shrimp and other seafood in a broth infused with lemongrass, coconut milk, and lime.

⭐ 4.3 (84 reviews) Prep: 12 minCook: 15 minTotal: 27 minYields: 6 servings

Category Tags:

Side Dish Appetizer Lunch Dinner Soup

Cuisine Tags:

Thai

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Instructions

Bring stock, lemongrass, and lime leaves to a boil in a large pot over medium-high heat.
Add garlic, galangal, chili, and mushrooms; reduce heat to medium and simmer until mushrooms soften (2-3 minutes).
Stir in shrimp, other seafood, tomato, and baby bok choy; simmer on medium for 3-4 minutes until shrimp are pink and mussels open.
Reduce heat to medium-low, then add coconut milk, fish sauce, soy sauce, lime juice, and sugar; stir and simmer until hot (do not boil). Adjust seasonings to taste.
Serve in bowls, garnished with cilantro, and optionally with Thai chili sauce.

Nutritional Info (per serving)

Calories: 314 kcal

Carbohydrate: 19 g

Cholesterol: 95 mg

Fiber: 1 g

Protein: 29 g

Saturated Fat: 8 g

Sodium: 1410 mg

Sugar: 6 g

Fat: 14 g

Unsaturated Fat: 0 g