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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. Ning — September 30, 2008 @ 11:52 am

    Truly mouthwatering! I love Tom Yums, with or without coconut milk! :XO:

    Reply

  2. beachloverkitchen — September 30, 2008 @ 2:10 pm

    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:))

    Reply

  3. noble pig — October 1, 2008 @ 7:19 am

    I love the name of your food…love it.

    Reply

  4. Kevin — October 1, 2008 @ 10:00 am

    That soup looks tasty! Nice presentation.

    Reply

  5. zarina — October 1, 2008 @ 4:41 pm

    hi, ur tom yam rocks & the recipe is a sure winner. :up:

    Reply

  6. Andie Summerkiss — October 1, 2008 @ 6:08 pm

    Great job. That is one tom yam recipe worth passing around.

    Reply

  7. Christy — October 1, 2008 @ 7:38 pm

    Tomyam is great…but I didn’t know they use coconut milk sometimes:p
    Great job, and I wish you the best!~ :)

    Reply

  8. Precious Pea — October 1, 2008 @ 11:01 pm

    Yummy!! I will remember to get this when i visit Chatuchak again! Thanks for participating in WW! 8)

    Reply

  9. Lydia (The Perfect Pantry) — October 2, 2008 @ 6:30 am

    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.

    Reply

  10. Lianne — October 2, 2008 @ 2:31 pm

    *slurppppp* your tomyum soup entry looks a lot better than those serve in restaurants! any chance of venturing there?

    Reply

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