Tom Yum Seafood Soup with Coconut Milk (Tom Kha Talay)
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.
- 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 taste
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.
1. If you do not wish to use coconut milk, you can skip it, and increase the water/stock from 300 to 450ml.