Tom Yum Talay (Hot and Sour Mixed Seafood Soup)
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Ingredients
- 200 g raw king prawns, peeled and deveined
- 150 g cleaned squid rings
- 200 g fresh mussels, scrubbed and debearded
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 100 g cherry tomatoes, halved
- 3 tbsp fish sauce
- 1 fresh lime
- 3 fresh red chillies
Nutrition (per serving)
- Calories
- 118 kcal
- Protein
- 17.7 g
- Carbohydrate
- 7.3 g
- of which sugars
- 2 g
- Fat
- 1.4 g
- of which saturates
- 0.3 g
- Fibre
- 1.5 g
- Salt
- 3.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Discard any mussels that are broken or stay open when tapped.
- 2
Bring 1 litre of water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 3
Simmer for 5 minutes, then add the cherry tomatoes and mussels, cover and cook for 4 minutes until the mussels open.
- 4
Add the prawns and squid and simmer for 3 minutes until the prawns turn pink and the squid is opaque.
- 5
Discard any mussels that have not opened, then season with the fish sauce, lime juice and sliced red chillies.
- 6
Serve hot in bowls with jasmine rice on the side.
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