36min 4 ppl
Tom Kha Talay
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 9 steps
Medium: 31–60 min or 7–12 steps
645 kcalper person
Protein 30g
Carbs 21g
Fats 50g
About this dish
A silky coconut soup of prawns and mussels, perfumed with galangal, lemongrass and makrut lime for a balance of hot, sour, salty and rich in one bowl.
Allergy Info
Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Galangalpeeled and thinly sliced40 g
- Lemongrass stalksbruised and cut into lengths2 stalks
- Makrut lime leavestorn5 leaves
- Thai shallotspeeled and halved4
- Bird's Eye Chilliesbruised4
- Button mushroomshalved200 g
- Limesjuiced2
- Fresh Corianderleaves picked, to garnish15 g
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
- Musselscleaned and debearded300 g
Tins & Jars
- Coconut Milktwo 400 ml tins800 ml
- Vegetable stock400 ml
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce3 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Peel and devein the prawns, and scrub and debeard the mussels, discarding any that are open and do not close when tapped.
Approx. 4 minutes
2
Peel and thinly slice the galangal, bruise the lemongrass stalks and cut into lengths, and tear the makrut lime leaves.
Approx. 5 minutes
3
Peel and halve the shallots, bruise the chillies, and halve the mushrooms.
Approx. 4 minutes
4
Pour the coconut milk and vegetable stock into a saucepan and bring to a gentle simmer over medium heat.
Approx. 4 minutes
5
Add the galangal, lemongrass, makrut lime leaves, shallots and chillies, and simmer for 5 minutes until fragrant.
Approx. 5 minutes
6
Add the prawns and mussels and simmer for 6 minutes until the prawns are pink, opaque and read 63°C on a meat thermometer and the mussels have opened; discard any mussels that stay closed.
Approx. 6 minutes
7
Stir in the fish sauce and lime juice.
Approx. 2 minutes
8
Stir in the grated palm sugar until dissolved, then taste and adjust the balance of sour, salty and sweet.
Approx. 2 minutes
9
Ladle into bowls and scatter with fresh coriander to serve.
Approx. 2 minutes
