World Flavors Cookbook

Tom Kha Talay (Seafood Coconut Soup)

The seafood version of the classic Tom Kha — galangal and lemongrass coconut milk broth with shrimp, squid, and mussels.

Cuisine: Thailand

Ingredients

• 300ml coconut milk
• 500ml light broth
• 200g shrimp, cleaned
• 150g squid, cut
• 150g mussels
• 5 slices galangal
• 2 stalks lemongrass, bruised
• 6 kaffir lime leaves
• 4 bird eye chilies
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp palm sugar
• Cilantro

Instructions

1. Bring broth to a simmer with galangal, lemongrass, and kaffir lime.
2. Add coconut milk. Simmer 5 minutes.
3. Add chilies, fish sauce, and palm sugar.
4. Add seafood. Cook just until shrimp are pink and mussels open, about 4 minutes.
5. Off heat, add lime juice.
6. Garnish with cilantro.