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Tom Yum Taleh - Hot & Sour Seafood Soup

The Thai Doctors Wife's Tom Yum Taleh

This Thai soup recipe comes from the wife of country doctor in Southern Thailand. She has the good fortune to have a shrimp-farming relative living nearby!. This simple soup cooks in one pot in less than 30 minutes.

Ingredients

• 3 cups water
• 1-2 pcs fresh lemon grass, tough tops cut off, cut into 3" lengths
• 3 pcs garlic, smashed with the side of the cleaver
• 2 tsp of sea salt (only!)
• 2 small whole squid (optional), cleaned and sliced crosswise into 1/2" rings
• 3/4-1 lb dark, oily flesh fish such as mackerel, cleaned and cut into 3" long pieces (including bones and head if you like)
• 1/4 lb small to medium-sized shrimp, heads and shell removed, tail intact
• 2-3 limes, juiced
• 3-4 pcs fresh kaffir lime leaf
• 4+ fresh Thai chilies (prik kee noo), as few/many as you like
• Fish sauce, imported Thai brands are recommended (Golden Boy brand is recommended)
• Fresh tomato, sliced lengthwise into 6 pieces

Preparation

Bring water, lemon grass, garlic, and sea salt to a boil for 4 minutes. There should be just enough water to cover the seafood once it is all added, by about 1 inch.

Add squid and fish. Boil another 2 minutes. Add shrimps. Add juice of 2 limes, kaffir lime leaf, chilies. Taste and adjust seasoning with fish sauce if needed. Add tomato. Turn off heat. Serve with large soup spoons and jasmine rice.

Notes: You can buy frozen whole mackerel and whole squid in markets catering to Asians, if you cannot find it fresh. Fresh shrimp are wonderful if you are fortunate enough to have a source!

Also see Tom Yum Goong (with shrimp) and Tom Yum Kai (with chicken).

Image © 2001 ThaiKitchen.org

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