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Tom Yum Seafood Soup with Coconut Milk (Tom Kha Talay)

   

Tom Yum Seafood
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 taste

Directions
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
Tom Yum Seafood with button mushrooms and green beans

Tom Yum Seafood
Served with rice … mmmm!

I’m sending this hot & sour Thai delight, to Precious Pea who is guest hosting this month’s Weekend Wokking.

                                           

Leave a Comment





40 Responses to “Tom Yum Seafood Soup with Coconut Milk (Tom Kha Talay)”

  1. wiffy — October 11, 2008 @ 8:52 am

    thank you vkeong :-) You flatter me … you take awesome photos yourself :-) :up:

    Reply

  2. david — October 19, 2008 @ 7:16 am

    i think this is tom ka kai, not tom yum.

    Reply

  3. Pigpigscorner — January 5, 2009 @ 7:26 pm

    I am always up for spicy food and this looks amazing!

    Reply

  4. Joey — January 21, 2009 @ 2:32 am

    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

    Reply

  5. Joey — January 21, 2009 @ 2:43 am

    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:

    Reply

  6. wiffy — January 23, 2009 @ 11:41 am

    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!

    Reply

  7. Jessie — April 19, 2011 @ 11:13 am

    different type of tom yum…

    Reply

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