Photograph of the finished Tom kha talay

Thailand · Canh sữa dừa riềng hải sản Tom kha

Tom kha talay

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Squid tubes Squid tubes 1.1 lb
  • Photograph of Coconut milk Coconut milk 6 cups
  • Photograph of Galangal Galangal 5.6 oz
  • Photograph of Lemongrass Lemongrass 5.6 oz
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Straw mushrooms Straw mushrooms 1.1 lb
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Lime Lime 6
  • Photograph of Green bird's eye chillies Green bird's eye chillies 16

Method

  1. 1 Simmer coconut milk with crushed lemongrass, thick slices of galangal, and Thai lime leaves for 10 minutes.
  2. 2 Tom kha uses more galangal and coconut milk, unlike tom yum which is clear and intensely sour.
  3. 3 Simmer over low heat and avoid letting the coconut milk boil vigorously; strong boiling will cause the coconut milk to separate from the oil.
  4. 4 Add the straw mushrooms and cook for 3 minutes.
  5. 5 Add the squid and shrimp and cook for 2 minutes until just cooked.
  6. 6 Add fish sauce, then turn off the heat. Squeeze in lemon juice and add crushed chili peppers after the heat has been turned off.

With an appliance

  • Microwave 29 min

    Replace steps 1, 4–5: simmer coconut milk with lemongrass, galangal, and lime leaves at 700W for 7 minutes, add mushrooms for 2 minutes, then seafood for 90 seconds; reduce to about 6 minutes, medium power to keep the coconut milk from boiling vigorously, minimize oil separation, and prevent shrimp and squid from becoming tough; only stir once. Add lime after turning off the heat in step 6.

Start cooking