Tom yum talay

Method

1. 1 Roast the shrimp shells and heads in oil for 4 minutes, then add water and simmer for 15 minutes to make a rich broth.
2. 2 The broth made from shrimp shells is the base flavor of talay; using plain water results in a bland hot pot.
3. 3 Strain the broth, then add crushed lemongrass, sliced galangal, and Thai lime leaves and simmer for 5 minutes.
4. 4 Add the clams and cook for 3 minutes, then add the squid and shrimp and cook for 2 minutes.
5. 5 Add the straw mushrooms and season with fish sauce, then turn off the heat immediately.
6. 6 Squeeze the lemon and crush the chili peppers after turning off the heat; squeezing them while the mixture is still boiling will create a sour and bitter broth.

With an appliance

• Microwave 33 min

  Replace steps 1 and 4: Stir-fry shrimp shells in water in a deep bowl with a slightly open lid at 900 W for 10 minutes, then strain; once the broth is hot, stir-fry clams for 2 minutes, add squid and shrimp, and stir-fry for 90 seconds at 700 W. Reduce the heat to about 7 minutes, avoiding boiling, and ensure the seafood cooks evenly and is juicier because the broth doesn't boil vigorously.