Tom Yum Talay - Hot and Sour Seafood Soup
Sep 23, 2005 by Sebastian Motraghi | 0 Comments| Share it:
- Tom Yum paste
- Button mushrooms (quite big, preferably about an inch in diameter)
- Cilantro also known as coriander
- 5 huge uncooked King Prawns
- 200 grams (7 ounces) Mussels (wash them and rinse them and take off their weird beard things)
- Lemon juice
- Fish sauce
The mushrooms before slicing them into quarters:
Mushrooms sliced into quarters:
Take a litre of water, put it in a saucepan, and bring it to the boil. Then, add 4 or 5 teaspoons of soup paste, and stir it in. The water should turn red, and a little oily, like you see in this picture: Okay, that's not a very good photo, but you'll get a more accurate idea of what it should like from upcoming photos. Anyway, if the soup tastes spicy enough for your liking, that's good. If it's not spicy enough, add the paste a teaspoon at a time until you're happy.
Once you've done that, add a little bit of lemon juice.
And and a little bit of fish sauce. It's said that fish sauce is "the salt of Southeast Asia", so treat fish sauce with caution. You want to make sure that you add enough to bring out the flavour, but you don't want to ruin your food.
Once you've done that, add a bunch of coriander...
...and the mushrooms...
Leave it for a little, then add the prawns and mussels. Let it cook for a couple minutes on a low heat. The mussels and prawns should be done by now. Here is a picture of a big, delicious prawn.
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