Thai cuisine · Soups & Stews

Tom Kha Talay

Creamy coconut soup with shrimp, squid and mussels, flavored with galangal, lime leaf and fresh lime.

Ingredients · for 4 servings

• 250 g shrimp, peeled
• 200 g squid tubes
• 500 g mussels
• 800 ml coconut milk
• 500 ml fish stock
• 3 stalks lemongrass
• 6 slices galangal (or ginger)
• 5 kaffir lime leaves
• 3 tbsp fish sauce
• 3 red chilies
• 2 limes
• 1 bunch fresh cilantro

Instructions

1. Scrub the mussels thoroughly under cold water and discard any that are already open; cut the squid tubes into 1 cm rings and devein the shrimp along the back.
2. Flatten the lemongrass and cut into 4 cm pieces, tear the lime leaves, and slit the chilies lengthwise.
3. Bring the fish stock to a boil with the lemongrass, galangal and lime leaves and let it simmer uncovered for 10 min., then add the coconut milk and only warm it through on low heat – it must not boil hard or it will curdle.
4. Add the mussels and cook covered for 4–5 min. until the shells have opened wide; discard any that stay closed.
5. Add the squid rings and shrimp and let them poach gently for 2–3 min. until the shrimp turn pink and the rings are just opaque – any longer makes them tough.
6. Season with fish sauce, the chilies and the juice of 1.5 limes, sprinkle with cilantro and serve with the remaining lime wedges.