{"id":11761,"date":"2018-01-18T05:00:45","date_gmt":"2018-01-17T21:00:45","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=11761"},"modified":"2023-01-19T00:36:43","modified_gmt":"2023-01-18T16:36:43","slug":"tom-yum-talay","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/tom-yum-talay\/","title":{"rendered":"Seafood Tom Yum Soup (Tom Yum Talay)"},"content":{"rendered":"<p><strong>Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, sour and \u00a0spicy flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tom Yum Gai), and its a great dish to serve as an appetiser!<\/strong><\/p>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/G9o8k8BN1TQ?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div>\n<p>Tom Yum originates from Thailand, the land of smiles of holds many wonderful memories for me and my hubby. Tom Yum is considered the mother of all Thai soups and is characterised by its distinctive sweet, sour and spicy flavour. It is usually cooked with prawn (Tom Yum Khoong), seafood (Tom Yum Talay) or chicken (Tum Yum Gai) and fragrant spices and herbs.\u00a0This soup is very popular both in Thailand and all around the world, and is one of our <a href=\"https:\/\/www.theburningkitchen.com\/category\/recipes\/cuisine\/thai\">favourite Thai dishes<\/a>.<\/p>\n<p>I learnt this recipe from my Thai friend&#8217;s 70-plus year old grandmother when I visited them in Chanthaburi, a province east of Thailand which is famous for its seafood and local agricultural produce. I expected it to be a one-to-one cooking lesson, so I was shocked with the whole village, including my friend, his parents, his uncles and aunties all came out to help out with all the food preparation in their large open-air communal kitchen. It was really an eye-opening experience for me, and I will write another blog post about that once I have compiled all my photos taken on that trip. I&#8217;m so happy to be able to learn the really authentic Thai style preparation method for this dish, and want to share it here on the blog.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-12069\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Portrait-Side.jpg\" alt=\"Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!\" width=\"800\" height=\"1200\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Portrait-Side.jpg?v=1592144388 800w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Portrait-Side-600x900.jpg?v=1592144388 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Portrait-Side-200x300.jpg?v=1592144388 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Portrait-Side-768x1152.jpg?v=1592144388 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Portrait-Side-453x680.jpg?v=1592144388 453w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>There are 2 versions of Tom Yum soup: One is the clear soup, called Tom Yum Nam Sai\u00a0 (Nam means water and Sai is clear) and the other is Tom Yum Nam Khon (Khon means milky and creamy, because of the coconut milk which is added to it). I prefer the clear soup version, and so the recipe I&#8217;m sharing does not contain coconut milk. Of course, one of the main ingredients in Thai food is the Thai fish sauce without which it will lose its authenticity.<\/p>\n<h3><strong>More\u00a0<a href=\"https:\/\/www.theburningkitchen.com\/category\/recipes\/cuisine\/thai\">Thai Recipes<\/a>:<\/strong><\/h3>\n<ol>\n<li><a href=\"http:\/\/theburningkitchen.com\/thai-pineapple-fried-rice\/\">Thai Pineapple Fried Rice (Khao Phad Saparod)<\/a><\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/thai-mango-sticky-rice\/\">Thai Mango Sticky Rice (Khao Neow Ma Muang)<\/a><\/li>\n<li><a href=\"https:\/\/www.theburningkitchen.com\/thai-lemongrass-fish\/\">Thai Wok-Smoked Lemongrass Mullet<\/a><\/li>\n<li><a href=\"https:\/\/www.theburningkitchen.com\/thai-red-ruby\/\">Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob)<\/a><\/li>\n<\/ol>\n<p>The homemade prawn soup base is made by frying prawn heads and prawn shells with garlic until fragrant, and then simmer in boiling water until the orange-coloured layer of oil appears. In the recipe, I have stated 12 prawn heads for use in the soup base. However I usually add about double that amount (24 prawn heads) for a richer stock, because I always keep a ready stock of prawn heads in the freezer for making Tom Yum soup and other prawn stock based dishes like\u00a0<a href=\"http:\/\/theburningkitchen.com\/fried-hokkien-prawn-mee\/\">Fried Hokkien Prawn Mee (Fried Hae Mee \/ \u7092\u798f\u5efa\u867e\u9762)<\/a>,\u00a0<a title=\"East-meets-West Pork and Prawn Macaroni\" href=\"http:\/\/theburningkitchen.com\/pork-and-prawn-macaroni\/\">East-meets-West Pork and Prawn Macaroni<\/a> and\u00a0<a title=\"Prawn Noodles (\u867e\u9762\/Hae Mee) with Pork Ribs\" href=\"http:\/\/theburningkitchen.com\/prawn-noodles-with-pork-ribs\/\">Prawn Noodles (\u867e\u9762\/Hae Mee) with Pork Ribs<\/a>\u00a0just to name a few! So if you don&#8217;t already, I encourage you to start saving the prawn head and shells when deveining prawns, as they will make your prawn stock based dishes extra tasty!<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-12070\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top.jpg\" alt=\"Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!\" width=\"800\" height=\"1200\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top.jpg?v=1592144388 800w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-600x900.jpg?v=1592144388 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-200x300.jpg?v=1592144388 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-768x1152.jpg?v=1592144388 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-453x680.jpg?v=1592144388 453w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>When cooking a one pot dish like Tom Yum Talay, it&#8217;s very important to consider the different cooking times of the different ingredients. Seafood like squid, prawns and fish slices cook really quickly, and if you add it in too\u00a0early, they will tend to overcook and become tough and rubbery, which really ruins the dish for me. That&#8217;s why I only add the seafood in at the end for about 30 seconds before turning off the heat. Don&#8217;t forget that the hot soup will continue to cook the seafood, so by the time it is served, the seafood should be tender and just cooked through.<\/p>\n<div style=\"width: 680px; float: left; background-color: #ffe7f0; margin-left: 0px; padding: 0px;\">\n<h2>\u00a0Get more\u00a0<a href=\"http:\/\/theburningkitchen.com\/category\/time\/0-to-1-hr\/\">1 Hour Recipes<\/a>\u00a0here<\/h2>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11762\" class=\"wprm-recipe-container\" data-recipe-id=\"11762\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top.jpg?v=1592144388\" aria-label=\"Open larger version of the recipe image\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-150x150.jpg?v=1592144388\" class=\"attachment-150x150 size-150x150\" alt=\"Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-150x150.jpg?v=1592144388 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-300x300.jpg?v=1592144388 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-100x100.jpg?v=1592144388 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-320x320.jpg?v=1592144388 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Tom-Yum-Talay-Potrait-Top-500x500.jpg?v=1592144388 500w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Tom Yum Talay<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop 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21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Soup<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Thai<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11762 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11762\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11762\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11762\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11762-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11762\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">big<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Medium Size Prawns<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To marinate the prawn<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To marinate the prawn<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Grouper Fillet<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Fish Sauce <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To marinate the fish<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pepper<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To marinate the fish<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">big<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Squid<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalk<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lemon Grass<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Thumb-size<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Galangal ( Blue Ginger )<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To fry the prawn heads and shells<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chopped Garlic<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To fry the prawn heads and shells<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sliced Garlic<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To add to the soup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8-10<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Lime Leaves (Limau Purut)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5-6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pieces<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tamarind Rind (Assam Skin)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chilli padi<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3\/4 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Chilli Paste<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Can be substituted with chilli oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3-4 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Fish Sauce<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To add to the soup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oyster Mushroom<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Lime<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Extract 1\/2 cups of lime juice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3-4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1-2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Sprigs<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(Optional) Parsley<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For garnishing<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11762-instructions-container wprm-block-text-normal\" data-recipe=\"11762\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation Method for Tom Yam Talay (30 Min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11762-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the prawn heads, leaving the shell intact. <a href=\"http:\/\/theburningkitchen.com\/how-to-clean-and-prepare-prawns\/\">Devein the prawns<\/a> and wash.&nbsp;<span style=\"font-family: inherit;font-weight: inherit\">Add 1 tsp of sugar and 1\/2 tsp salt to the prawn and set aside for later use.<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the Grouper fillet and cut into thick slices. Marinate with 1 1\/2 tsp Thai fish sauce and pepper and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin of the squid and the innards (<a href=\"http:\/\/theburningkitchen.com\/kitchen-survival-skills-tutorial-clean-squid\/\">see video tutorial on how to clean squid<\/a>). Wash it and cut into thick rings and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash, peel and slice the 4-5 cloves garlic for the soup. If you don't have chopped garlic on hand, chop some garlic enough for 1 Tbsp of chopped garlic for frying the prawns.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut off the top of the lemon grass about 8 cm leaving the broader ends. Bruise the broader ends with a chopper and cut into 3 cm lengths.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin of the galangal and wash. Cut into slices.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the chilli padi and bruise it lightly with the side of the knife<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Twist the lime leave to break the veins. This helps to release the juices during cooking.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rinse the tamarind rind.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the oyster mushroom and lightly squeeze out the excess water. Cut into chunky size.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the Thai Lime and squeeze out the juices and set aside.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method for Tom Yam Talay (30 Min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11762-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat up 4 TBsp of oil over high heat. Add in 1 TBsp of chopped garlic and fry till aromatic but not burnt.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the prawn heads (and any other prawn heads and shells saved previously). Use the spatula to make a chopping action on the prawn heads. This helps to release the juices and essence of the prawns. Then continue to fry until fragrant. <\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in 1 litre of boiling water, lower the heat and simmer for 20-25 mins. At this point, you should see an orangey layer of oil surfacing.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the prawn stocks in a big pot over a strainer, and discard the prawn heads.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add another 2 litres of boiling water into the prawn stock, and bring back to a boil.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once boiling, add in the lemongrass, galangal, chilli padi, lime leaves,  tamarind rind, Thai chilli paste and fish sauce. Lower the heat to medium and continue to boil for about 10 mins.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the oyster mushrooms and continue to boil for another 5 mins.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn the heat to high. Add in the prawns, fish slices and squid and cook for about 30 secs, then turn off the heat.<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Lastly pour in the sugar and lime juice to taste.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11762-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Dish out the seafood into individual bowls and then pour the soup over.&nbsp;Garnish with parsley and best serve piping hot!<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Fry the prawn heads and shells till very fragrant and some red oil surfacing before add in the boiling water. Be careful the hot water will bubble and spill over. Therefore you need to add in the hot water a little at a time.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">It will be better to have more prawns heads and shells to make the stock. Save these when you are cooking prawn dishes. Keep them in the freezer if you intend to make this tasty 'aroy mak' soup.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">If you can't too spicy stuff, you can omit the Thai Chilli Paste and instead add in 2 1\/2 TBsp of chilli oil.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Do not overcook the seafood especially the squid. the squid will turn rubbery once overcook. Once cooked, do not let them sit in the pot of soup because it will continue to cook further.\u00a0 Therefore transfer them to the bowl immediately to stop the cooking process.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Do not cut the squid and fish to thinly cos it will shrink after cooking.Therefore add in the seafood only when you are about to serve.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">You can add more lime juice, fish sauce and chilli oil according to you preference.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Some Thai fish sauce is very salty. Taste before adding more.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Thai lime is a better choice compared to the Vietnamese which is not very fragrant and sour.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Do no overboil the soup once the spices are added to it because it will give a slightly bitter taste.\u00a0<\/span><\/div><\/div>\n<\/div><\/div>\n<h4><strong>Suggested Modifications for Special Diets<\/strong><\/h4>\n<ul>\n<li><a href=\"\/category\/recipes\/diet\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"\/category\/recipes\/diet\/gluten-free-recipes\/\">Gluten-Free<\/a>: Ensure all condiments are gluten-free versions.<\/li>\n<li><a href=\"\/category\/recipes\/diet\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<p>Hope you enjoy this recipe, and please leave me a comment below if you have any questions, suggestions or feedback for me!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, sour and spicy flavour due to the addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!<\/p>\n","protected":false},"author":4,"featured_media":12070,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,1361,26,31,995,40,1493,1495,1497,1512,484,1496,1511,991,29,49,992,1524,11],"tags":[1364,1533,151,1532,360,738],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Seafood Tom Yum Soup (Tom Yum Talay) - The Burning Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/tom-yum-talay\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seafood Tom Yum Soup (Tom Yum Talay) - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, sour and spicy flavour due to the addition of fragrant spices and herbs indigenous to Southeast Asia. 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