Tom Kha Talay (Coconut Seafood Soup)
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Ingredients
- 200 g raw king prawns, peeled and deveined
- 150 g cleaned squid rings
- 800 ml coconut milk
- 30 g galangal or ginger, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 100 g chestnut mushrooms, sliced
- 2 tbsp fish sauce
- 1 fresh lime
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 19.9 g
- Carbohydrate
- 11.8 g
- of which sugars
- 5.2 g
- Fat
- 41 g
- of which saturates
- 35.3 g
- Fibre
- 3.3 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pour the coconut milk into a large pan with the galangal, lemongrass and kaffir lime leaves, and bring to a gentle simmer.
- 2
Simmer for 5 minutes, then add the mushrooms and simmer for 3 more minutes.
- 3
Add the prawns and squid and simmer for 3 minutes until the prawns turn pink and the squid is opaque.
- 4
Season with the fish sauce and a good squeeze of lime juice.
- 5
Serve hot with jasmine rice on the side.
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