Tom Yam Talay


Tom Yam Goong (hot and spicy prawn) is one of the best known Thai soups; however, the variant with prawns, mussels, squid and crabmeat has much more to offer, both in the way of substance, nutrition and taste in my opinion.  This dish does take a little time in preparation, but it is worth it.  The recipe calls for shelled prawns and it is also best to remove the head, though this is not standard Thai practice.  The chilli paste is available commercially in all supermarkets.

Ingredients Serves 4
Prawns, shelled 100 gms
Mussels shelled 100 gms
Squid (cut into pieces and scored) 100 gms
Crabmeat 100 gms
Small chillies 6
Lemongrass (crushed and chopped) 1 stem
Chilli paste 1 tspn
Lime juice 4 tbspns
Dried chillies 6
Kaffir Lime leaves (torn into pieces) 3
Fish sauce 2 tbspns
Water 3 cups

Cooking Method

In a pot, heat the water, adding the lemongrass and lime leaves.  After it boils add the seafood.  As soon as it comes to the boil again, remove from the heat and stir in lime juice, fish sauce and chilli paste.  Now add the fresh and dried chillies and serve in individual bowls.