27min 4 ppl
Tom Saap Talay
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 26g
Carbs 8g
Fats 6g
About this dish
The seafood cousin of Isaan's favourite sour soup: prawns, squid and mussels simmered briefly in a clear broth perfumed with lemongrass, galangal and makrut lime leaf, then sharpened with lime and toasted rice powder.
Allergy Info
Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lemongrass stalksbruised and cut into 5cm lengths3
- Galangalthinly sliced30 g
- Makrut lime leavestorn6 leaf
- Thai shallotspeeled and bruised6
- Bird's Eye Chilliesbruised8
- Limesjuiced2
- Fresh Corianderroughly chopped, to serve15 g
Fish & Seafood
- Raw King Prawnspeeled, deveined, tails left on300 g
- Squidcleaned and sliced into rings200 g
- Musselscleaned and debearded300 g
Tins & Jars
- Vegetable stock1500 ml
Spices & Seasonings
- Roasted rice powder15 g
Oils & Condiments
- Fish sauce60 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Peel and devein the prawns, clean and slice the squid into rings, and scrub and debeard the mussels.
Approx. 10 minutes
2
Bruise the lemongrass, slice the galangal, tear the lime leaves and bruise the shallots and chillies.
Approx. 10 minutes
3
Bring the vegetable stock to the boil in a large saucepan and add the lemongrass, galangal, lime leaves, shallots and chillies.
Approx. 4 minutes
4
Add the mussels, cover and simmer for 4 minutes until they open, discarding any that stay closed.
Approx. 5 minutes
5
Add the prawns and squid and simmer for 3 minutes until the prawns turn pink and curl and the squid turns opaque.
Approx. 5 minutes
6
Stir in the fish sauce and lime juice and taste, adjusting until the balance is hot, sour and salty.
Approx. 3 minutes
7
Ladle the soup into bowls, dividing the seafood evenly.
Approx. 3 minutes
8
Scatter over the roasted rice powder and fresh coriander and serve immediately.
Approx. 2 minutes
