6 tsp galangal (or finely chopped fresh ginger with a splash of lemon juice)
4 tsp kaffir lime leaves, chopped
4 shallots, chopped
8 Thai Long chillies, (pre-soaked in hot water and chopped)
4 tbsp basil leaves
200g prawns
160g squid
160g fish
3 litres fish stock
8 tbsp straw mushrooms
120ml fish sauce
60ml lime juice
Information
Tom Yam is a famous hot and sour soup of Thailand. The lemon grass, galangal and kaffir lime leaves give its tangy, sharp flavour and our Thai Long chillies provide the necessary kick. Our recipe is a seafood variation of this typically central Thai dish.
Time
40 minutes
Instructions
Preheat the stock, and let it boil. Add herbs, lemongrass, galangal (or ginger), kaffir lime leaves, shallot and chopped chilli
Add the seafood and mushrooms and cook
Season with fish sauce, lime juice
Finish with basil leaves
Courtesy of: Chef Tummanoon, Executive Chef at the Boathouse Restaurant, Kata Beach, Phuket Island Thailand. If you would like to read more about Chef Tummanoon please see our friends page.
