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Tom Yum Seafood Soup with Coconut Milk (Tom Kha Talay)
Tom Yum Seafood with coconut milk (fish, prawns, green beans, fish, button mushrooms)
After coming back from Bangkok for more than a month, I am still in the mood for Thai food. I’m so glad I brought back some tom yum paste at Chatuchuk Market to satisfy my craving. You can use any brand of tom yum paste – simply adjust the herbs, spices and chilli to suit your taste. I used fish and prawns in my seafood version but feel free to use other seafood to your liking.
P.S. Thanks to reader Joey for pointing the thai name for this dish.
Ingredients
(Serves 2)
- 50g tom yum paste (I used R.S.T brand bought from Bangkok)
- 300ml plain water, or stock
- 200ml coconut milk
- 4 to 6 large prawns, shells & veins removed
- 200g fresh fish fillets
- 100g button mushrooms, stems removed, cut to quarters
- 100g green beans (or french beans), ends trimmed, cut to about 2-inch lengths
- juice of 1 lime
- 1 stalk of thai basil
- 1 tsp of chilli powder or sliced chilli padi, to taste (for extra heat, optional)
- Thai fish sauce, to tasteDirections
1. In a wok or saucepan, mix tom yum paste with water/stock. Add thai basil and lime juice. Bring the soup to a simmer.
3. Add fish fillets and let the soup simmer for about 5 minutes.
4. Add the mushrooms and green beans, simmer for another 2 minutes. Add prawns and let it cook for another minute.
5. Gradually stir in the coconut milk. Turn off flame once the soup bubbles.
6. Season with chilli powder and Thai fish sauce, to taste. Garnish with mint & serve with steamed rice.
Cooking Note
1. If you do not wish to use coconut milk, you can skip it, and increase the water/stock from 300 to 450ml.
Tom Yum Seafood with button mushrooms and green beans
Served with rice … mmmm!
I’m sending this hot & sour Thai delight, to Precious Pea who is guest hosting this month’s Weekend Wokking.
{ 37 comments… read them below or add one }
Your Seafood looks so yummy! I could have two plates or more… have you notice is lunch time here?
Great pictures :D
There’s nothing in the rules that says I can’t have this now, 9:30 am!
what a nice entry!! I can have heaps of this with rice! love the spicy tangyness.
I thought all the photos are all so well-taken :)
Yummilicious Tom Yum Seafood….I love Thai food, absolutely.
Mmmm lovely! And must taste good since you bought the tom yum paste back from Bangkok! :) Curious that you added coconut milk though. I’ve never had or seen tom yum with coconut milk before. Was it a personal preference?
So delicious looking! I also fell in love with tom yam with added coconut milk. Richer and gave a different dimension.
That looks nice and tasty. Do you even need the lemongrass and Thai lime leaf, or are those already in the paste?
Looks delicious! I love green beans with a spicy Thai sauce.
Must ‘add rice’ for this dish. :D
Looks really lemak with the added coconut milk. I am a sucker for tom yam soup, sour and spicy, so shiok. :XO:
Núria, thankies ;D
Peter, hehe :lol:
daphne, yes me can have heaps of rice too =x =)
tigerfish, awww thanks =D
Nilmandra, it’s partly to participate in the WW event =x but I like all versions of tom yum – with and without coconut milk, as well as the clear version! XD
LCOM, hehe thanks.
Nate, for the paste I am using, I don’t have to add those … the tangy-ness is there ;)
lisa, thanks… me too ;p
didally, yes…. eat tom yum must have more rice … my poor waistline =x =D
Truly mouthwatering! I love Tom Yums, with or without coconut milk! :XO:
I never cook or eat tom yum with coconut milk,what a creative idea!!.I learn something new today!.Must taste good and creamy!!.I have to try out your version of tom Yum with coconut milk!!Thanks for sharing:))
I love the name of your food…love it.
That soup looks tasty! Nice presentation.
hi, ur tom yam rocks & the recipe is a sure winner. :up:
Great job. That is one tom yam recipe worth passing around.
Tomyam is great…but I didn’t know they use coconut milk sometimes:p
Great job, and I wish you the best!~ :)
Yummy!! I will remember to get this when i visit Chatuchak again! Thanks for participating in WW! 8)
Tom Yum is my absolutely favorite soup, the one I turn to when I’ve got a cold and need to scare it out of my system. I make it quite spicy, with shrimp and whatever seafood I find at the market. Really, it’s the broth I love — the rest just dresses it up.
*slurppppp* your tomyum soup entry looks a lot better than those serve in restaurants! any chance of venturing there?
I luv tomyam so so much and haven’t eaten one for so so long. I am so so hungry now…….!
Your photos are so impressive! Great shots! :up:
You always make a dish that makes me want to run to my kitchen and make it myself! Actually I love the close up photos, I can pretend it’s just few inches away from me.
This soup is one of my favorites. It’s a must order whenever I’m at a Thai restaurant. :up:
NC, I was eating a cold slice of pizza, when I stumbled onto this. Oh, bitter fate.
I haven’t yet tried the Tom Yum paste, but its name appropriately fits in with your delicious seafood dish. You’re an amazing cook.
I love tom yum. I haven’t had it with coconut milk before but I can just imagine the richness that would add. Yum!
Looks good wiffy! I wouldn’t want to do trial and error with Thai pastes :) Wish I had access to that RST brand around here.
Thank you for the lovely comments everyone, I’ve read every one of them and I really appreciate your kind words. Sorry I didn’t have time to reply to every single comment or visit your blogs this couple weeks as I am rushing some work projects, but I will definitely be visiting you soon ^_^
So you didn’t say. Was the paste you bought from Thailand better than the stuff you can buy in the stores? Because store-bought paste just never tastes as good as what I get in the restaurants and I know that’s because most restaurants make their own.
Thanks for submitting to Weekend Wokking!
I find it better, it’s aromatic and free from msg and preservatives. It was not spicy enough though, but adding a little chilli powder do the trick ;) I have fun participating in Weekend Wokking, will try to participate this month too ^^
nicely taken :) i like your style
thank you vkeong :-) You flatter me … you take awesome photos yourself :-) :up:
i think this is tom ka kai, not tom yum.
I am always up for spicy food and this looks amazing!
Hi,
I found your website through Nilmandra’s blog. I made this recipe last night with a few measurement changes and added half an onion, and a third of a hot chili pepper. It was very good and pretty spicy. Thanks!
Joey
In response to David’s comment above, he’s right. This is more like the seafood version of Tom Kha Gai (coconut milk, lemongrass, and chicken). Seafood version is called Tom Kha Talay. Tom Yum usually doesn’t have coconut milk. Oh the things you learn online. :) :lol:
Hi Joey, thanks for sharing insights into the proper names, I learnt something new :) In Singapore, it’s common to use the term a little more loosely (like tom yum as long as its paste is used)… but it’s good to know a dish by its proper names too :)
Glad you like the recipe when u tried it out, addition of onion sounds good!
different type of tom yum…