One of Thailand’s most popular soups is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to love.
I had a bit of a hard time finding the traditional ingredients of lemongrass, galangal and kaffir lime leaves that make up this delicious Soup.
However, he managed to track down an old friend who now works close to this new Asian market.
Who directed him to all those ingredients we needed there.
You can try cooking this soup the traditional way with “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian markets carry.
Otherwise you can simply purchase a bottle of “Tom Yum paste” which most major groceries stores carry and create the same soup.
The Thai word talay or taleh means ‘sea’ and refers to the seafood in the soup. You can use a combination of seafood if you like, however in this recipe we will be using SOLE fish.
Either way this soup will turn out great whichever method you choose. We recommend that if your wanting to cook it from scratch then you should buy all the Thai ingredients if possible frozen.
Because they can be stored in the freezer for the next time your going to make this soup. So if you like Thai food as much as we do, don’t be afraid to make it yourself.
Once you do it once or twice it becomes like second nature. And tastes just as good as those from your favorite restaurant, if not better.
One of my favorite thai soups of all time
Lemongrass, Galangal and Kaffir lime leaves, along with Thai Red Chili Paste can be found in most Asian grocery Tom Yum Soup Paste can be found in almost any Supermarket.
What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make many different Thai dishes before I need to restock.
- Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
- Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring
- Want more heat, simply add in more Thai Bird’s eye chilies or Thai Chili Paste.
- Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
- You can use brown/white button, cremini, and oyster mushrooms for this recipe.
- You can use Sole, Shrimp or Tilapia fish for this soup.
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- 4 cups ( 1L) Chicken Stock
- 2 cans Full fat coconut milk
- 1/2 lb Fresh Mushrooms
- 8 fillets Sole Fillets
- 1/4 cup Fish Sauce
- TO FLAVOR
- 3 Lemongrass
- 4 Galangal
- 6 Kaffir lime leaves
- 2 1/2 tbsp Tom Yum Paste
- FOR HEAT, EITHER USE
- 1 tsp Minced Red Chili Paste
- 3 Thai Red Birds Eye Chilis
- 1 Lime
- 3 tbsp Fresh Cilantro
- You can either use the store bought "Tom Yum Paste" or make it yourself. Start by slicing off the bottoms of the lemongrass stalk and peeling off any dried out layers. Then smash it all over with a rolling pin to soften the stalk so it releases the flavor while cooking. Cut open your Thai Red Chilies (wear gloves as there hot) and remove the seeds, or you can just purchase "Thai Red Chili Paste" instead. Next tear the Kaffir lime leaves in half to release there flavor too and then set it all aside.
TO MAKE THE SOUP:
- Start by Start by soaking your Vermicelli rice in warm water for 10 minutes, drain and set aside
- In your stock pot add Chicken Stock or if you have Stock cubes (without the salt) you can use this instead with water in replace of the stock, turn the heat up and simmer for 5 minutes.
- Next add in your crushed (lemongrass, galangal leaves, and slightly torn kaffir leaves to the stock and bring to a simmer for 10 minutes. Also if you have on hand “Tom Yum Paste” you can add 1 tsp to this also for something extra special. *If your not using the (lemongrass, galangal leaves, and kaffir leaves) just use 2 1/2 tbsp of The "Tom Yum Paste" instead. Tom Yum has all the above already inside it, so it's completely up to you.
- Now wash your "Sole" or "Tilapia" fish, set aside.After the 10 minutes is up, remove your lemon grass, galangal, kaffir lime leaves.Add in your Mushrooms and Coconut Milk, and cook on medium ~ low heatAdd in the fish whole, and "Minced Red Chili Paste" or Bird's eye chilies whichever.
- Finally add in your soaked Vermicelli noodles and cook on a low heat for 3 minutes till tender.Turn off the heat and add in your fresh cilantro, and lime juice. The lime juice and cilantro taste fresher and more vibrant when not cooked long, so that’s why I turn off the heat before adding them. Serve and enjoy!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1230Total Fat: 80gSaturated Fat: 57gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 236mgSodium: 4422mgCarbohydrates: 55gFiber: 3gSugar: 11gProtein: 82g
These calculations are based off Nutritionix