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Ingredients
- 200 g of seafood
- 400 ml of coconut milk
- 500 ml of food base
- 3 pcs of lemongrass
- 4 pcs of kaffir lime leaves
- 20 g of ginger
- 20 g of galangal
- 2 pcs of chili pepper
- 200 g of mushrooms
- 1 pc of curry paste
- 15 g of sugar
- 30 ml of lemon juice
- 1 pc of fresh coriander
Instructions
- 1In a large pot, add the coconut milk and vegetable broth or chicken broth and bring to a boil over medium heat.
- 2Add the lemongrass stalks, kaffir lime leaves, ginger, galangal (or ginger), chili peppers, and mushrooms to the pot. Let them simmer for 5-10 minutes, until the aromatic ingredients release their flavors.
- 3Add tom yum paste or red curry paste (if you want a spicier soup) and mix well.
- 4Add the seafood (shrimp, calamari, mussels, fish) to the pot and cook until done. This only takes a few minutes, depending on the size and type of seafood.
- 5Add sugar, salt, and fresh lemon juice to taste. Taste the soup and adjust seasonings if necessary.
- 6Remove the lemongrass stalks, kaffir lime leaves, ginger, galangal, and chili peppers from the pot.
- 7Serve Tom Ka Talay hot, garnished with freshly chopped coriander. It can be served as a soup or as a main course, alongside plain boiled Jasmine rice.
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