Tom Yum Talay, the famous Thai spicy soup with fresh catch of the day, with unique perfume from Kaffir lime leaves, lemongrass, and the love-it-or-hate-it fermented fish sauce
- 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces and crushed
- 4 kaffir lime leaves
- 1-inch piece fresh galangal or ginger, sliced
- 2 red chiles, sliced
- 2 tablespoons fish sauce
- 1 teaspoons sugar
- a handful of straw mushrooms or beech mushrooms
- catch of the day: white fish, shrimp, squid, mussels, clams, scallop, etc.
- 2 limes, juiced
- 2 green onions, sliced
- 1 handful fresh cilantro, chopped
- seafood broth ( from fish bone, shrimp heads, clams etc.)
1. bring the stock to the boil over medium heat in a pot, add the lemongrass, kaffir lime leaves, galangal, and chili. Lower the heat to medium-low, cover, and simmer for 15 minutes
2. uncover and add the fish sauce, sugar, and mushrooms. simmer for 5 minutes.
3. add in and cook very briefly, turn off heat when the seafood turn just opaque
4. add lime juice and cilantro in a big soup bowl, add a few drop of fish sauce. ladle soup and seafood in the bowl (not the spices), mix and the broth should turn cloudy because of lime juice. season with pepper and salt, add green onion on top.
