Spicy Thai Seafood Soup (Tom Yum Talay)

Spicy Thai Seafood Soup (Tom Yum Talay)

Spicy Thai Seafood Soup, or Tom Yum Talay, is a vibrant and flavorful dish that features an array of seafood in a fragrant, spicy, and sour broth.

This aromatic soup is a perfect balance of heat, tanginess, and freshness, thanks to the combination of chilies, lime, lemongrass, and Thai herbs.

The seafood—typically shrimp, mussels, squid, and fish—soaks up the fragrant broth, creating a comforting yet zesty dish that is a staple in Thai cuisine. It’s ideal for those who love bold flavors and want to experience a taste of Thailand at home.

Ingredients:

For the Soup Broth:

4 cups chicken or vegetable broth

2 stalks lemongrass, cut into 3-inch pieces and smashed

3-4 kaffir lime leaves, torn into pieces

3-4 Thai bird’s eye chilies, smashed (adjust based on spice preference)

3 slices galangal (or ginger if unavailable)

1 medium onion, sliced

3 cloves garlic, minced

1-2 tablespoons fish sauce (to taste)

1 tablespoon brown sugar

2 tablespoons lime juice

1/2 cup coconut milk (optional for a creamier broth)

For the Seafood:

12 oz shrimp, peeled and deveined

8 oz squid, sliced into rings

8 oz mussels, cleaned

6 oz white fish fillets (such as snapper or tilapia), cut into chunks

Fresh cilantro, chopped (for garnish)

Fresh chili slices (optional, for garnish)

Optional Garnishes:

1-2 tablespoons roasted chili paste (Nam Prik Pao), for extra flavor

Lime wedges

Fresh basil leaves

How to Make:

Prepare the Broth:

In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.

Add the lemongrass, kaffir lime leaves, bird’s eye chilies, galangal (or ginger), onion, and garlic to the pot. Stir and let the broth simmer for about 10-15 minutes to infuse the flavors.

After simmering, strain the broth to remove the solid ingredients, leaving behind a clear, flavorful liquid.

Season the Soup:

Return the broth to the pot and stir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasoning, adding more fish sauce for saltiness or lime juice for extra tang.

If you want a creamier texture, stir in the coconut milk at this point and simmer for an additional 5 minutes. This will give the broth a smooth richness that complements the spice.

Cook the Seafood:

Add the shrimp, squid, mussels, and fish fillets to the broth. Allow the seafood to cook for 5-7 minutes, or until the shrimp are pink, the mussels have opened, and the fish is cooked through. Be careful not to overcook the seafood, as it can become tough.

If you like, stir in roasted chili paste (Nam Prik Pao) for an added depth of flavor and extra heat.

Serve:

Once the seafood is cooked, remove the pot from the heat. Ladle the soup into bowls, making sure each serving has a good portion of seafood.

Garnish the soup with fresh cilantro, fresh chili slices, and a squeeze of lime juice. Serve with lime wedges on the side for extra tang.

Enjoy:

Serve the Spicy Thai Seafood Soup hot, with a side of steamed jasmine rice or on its own as a flavorful, aromatic dish.

Chef’s Note:

For a more intense flavor, you can make a homemade chili paste by combining dried chilies, garlic, and shrimp paste in a mortar and pestle. This will add a deeper, richer flavor to the broth. The soup can be adjusted to your spice tolerance, so feel free to add more or less chilies depending on your preference. You can also substitute the seafood with other proteins, like chicken or tofu, if desired.

Nutritional Information (per serving, based on 4 servings):

Calories: 220

Protein: 28g

Carbohydrates: 10g

Fat: 8g

Fiber: 2g

Sugar: 6g

Sodium: 900mg

Spicy Thai Seafood Soup is an explosion of bold flavors that will transport you to Thailand with every spoonful. The rich, aromatic broth paired with tender seafood creates a comforting and satisfying dish that is both spicy and refreshing. Perfect for a cozy dinner or when you want to impress guests with a vibrant, Thai-inspired meal!