This has to be one of my favourite Thai Dishes – simple to make, but the taste reawakens your taste buds with its spectrum of tastes hidden in this dish. The teachers at Baipai Cooking School taught me this dish, and I made some slight revisions to this dish to suit my preference. For those who do not like the sour taste of the soup, you could add the lime juice slowly until it suits your acceptance level.

 

Tom Yam Talay

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Ingredients (Per 1 Serving)

 

3-4 Medium sized Prawns – cleaned (headed, shelled, deveined and tailed)

3 slices of fish meat

3 rings of squid 

3 Straw Mushroom – cut into small pieces

1 cup Chicken Stock / Broth

1 Galangal root – cut into pieces and crushed

1 Lemon grass – cut into pieces and crushed

1 Kaffir lime leaves – tear partially to release aroma

3 hot chillies – crushed

2 Tsp Lime Juice

2 Tsp – Fish Sauce

½ Tsp Sugar

1 Tsp Chilli Paste

Some Coriander leaves for garnish

¼ cup Fresh Milk (optional)

 

Methods:

1)       Boil chicken stock/broth to a full boil over medium heat.

2)       Add crushed galangal, lemon grass, kaffir lime leaves, straw mushroom and bring to a boil again for around 2 minutes.

3)       Add prawns, and leave to cook without stir for around 1-2mintues, and turn off and remove from the heat.

4)       Add the flavours with chilli paste, fish sauce, lime juice, sugar and chillies, stir to blend well.

5)       Garnish with some coriander leaves and serve. Or alternatively, if you like your Tom Yum Goong milky, add some milk and serve.  

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