Photograph of the finished Tom yum talay

Thailand · Lẩu chua cay hải sản Tom yum talay

Tom yum talay

40 min Hands-on time
MediumDifficulty
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 Clams Clams 1.8 lb
  • Photograph of Lemongrass Lemongrass 5.6 oz
  • Photograph of Galangal Galangal 4.2 oz
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Straw mushrooms Straw mushrooms 1.3 lb
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Lime Lime 8
  • Photograph of Green bird's eye chillies Green bird's eye chillies 20

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.

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