Tom Yum Talay (Fish Stew)

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Tom Yum Talay (Fish Stew)

Tom Yum Talay (Fish Stew) is a traditional Thai recipe for a classic soup of fish, squid and prawns in a clear stock base flavoured with lemongrass, garlic, fish sauce, limes and chillies. The full recipe is presented here and I hope you enjoy this classic Thai version of: Fish Stew (Tom Yum Talay).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Thailand Recipes

This classic Thai soup is based on a family recipe from Southern Thailand. Note that all tom yams in Thailand are considered kub kao (dishes to be eaten with rice) rather than starters.

Ingredients:

750ml water
2 fresh lemongrass stalks, tough stems and outer parts removed, cut into 8cm lengths
3 garlic cloves, peeled and smashed with the side of a cleaver
2 tsp sea salt
2 small whole squid, cleaned and sliced crossways into 1cm rings
350g oily fish (eg mackerel), cleaned and cut into 8cm long pieces
115g medium-sized prawns, heads and shells removed (but leave the tails intact)
juice of 3 limes
4 fresh kaffir lime leaves
6 fresh Thai birdseye chillies (or to taste)
fish sauce (nam pla)
1 fresh tomato, sliced lengthways into 6 wedges

Method:

Combine the water, lemongrass, garlic and sea salt in a pan and bring to a boil. Add the squid and fish and top-up the water if needed (there should be enough to cover all the ingredients by a depth of 2cm).

Bring back to a boil and continue boiling for 2 minutes then add the prawns, lime juice, kaffir lime leaves and chillies. Taste and adjust the seasoning with fish sauce. Add the tomato and take the soup off the heat.

Serve hot, ladled into individual bowls and accompanied by boiled jasmine rice (traditionally large spoons are used to eat both the soup and the rice).