Thai tom yum can be a flavoursome starter when served with a little steamed white rice or served with sticky rice as a main dish. You can either place some rice in a bowl and serve the soup on top or serve the rice on the side (I prefer it separate, I'm not a big fan of soggy rice).
What I love most about Tom Yum soup is the fantastic fresh flavours from the ingredients as they are being cooked whole in the water instead of being a paste or jelly. Tom yum goong (prawn) is the probably the most popular kind of tom yum soup, but I love seafood (Talay in Thai), so I generally add more in this particular soup.
This is definitely a dish to host at a Thai dinner party as this will blow the minds (and the mouths) of your guests. If you are cooking this recipe, please do take pictures and tag us @maejumsamunprai on social media, we would love to share!
If you liked this recipe go ahead and check out our other ones such as Som Tam - Thai Green Papaya Salad! If you enjoyed this Thai Tom Yum Talay recipe, please rate this post and subscribe for updates of new Thai recipes!
Tom Yum Taley
A popular hot and sour Thai soup. Today cook it with seafood such as prawns, squid and tuna!
- 500 g King Prawns
- 150 g Squid
- 150 g Tuna
- 150 g Cherry Tomatoes
- 20 g Spring Onion
- 20 g Lemongrass
- 10 g Coriander
- 30 g Shallots
- 15 g Fresh Chilli
- 300 g Mixed Mushrooms
- 5 Kaffir Lime Leaves
- 3 Limes
- 800 ml Water
- 3 tbsp Fish sauce
- 1 tbsp Palm Sugar
Preparation
Peel and chop the shallots in half
Chop lemongrass, spring onion and coriander into 2 inch pieces
Cut cherry tomatoes in half
Cooking Method
In a large pot, heat 800ml of water to a boil. Add fish sauce and palm sugar
Add shallots and lemongrass and cook for 2-3 minutes
Add prawns, squid, tuna and mixed mushrooms to the pot and let it cook for 5 minutes
Add cherry tomatoes, spring onions, fresh chillies and coriander. Squeeze the juice from the limes into the pot. Mix well and cook for a further 5 minutes
Take off heat and serve hot with freshly made Thai Jasmine rice
