Stir-fry Pea Shoots (Dou Miao) Recipe Bacon Wrapped Scallops Recipe Red Grouper Fish Soup Recipe Creamy One-Pot Pasta Recipe Steamed Prawn with Egg White Recipe Golden Egg Fried Rice Recipe

Tom Yum Seafood Soup with Coconut Milk (Tom Kha Talay)

Tom Yum Seafood
Tom Yum Seafood with coconut milk (fish, prawns, green beans, fish, button mushrooms)

After coming back from Bangkok for more than a month, I am still in the mood for Thai food. I’m so glad I brought back some tom yum paste at Chatuchuk Market to satisfy my craving. You can use any brand of tom yum paste – simply adjust the herbs, spices and chilli to suit your taste. I used fish and prawns in my seafood version but feel free to use other seafood to your liking.

P.S. Thanks to reader Joey for pointing the thai name for this dish.

(Serves 2)

– 50g tom yum paste (I used R.S.T brand bought from Bangkok)
– 300ml plain water, or stock
– 200ml coconut milk
– 4 to 6 large prawns, shells & veins removed
– 200g fresh fish fillets
– 100g button mushrooms, stems removed, cut to quarters
– 100g green beans (or french beans), ends trimmed, cut to about 2-inch lengths
– juice of 1 lime
– 1 stalk of thai basil
– 1 tsp of chilli powder or sliced chilli padi, to taste (for extra heat, optional)
– Thai fish sauce, to taste

1. In a wok or saucepan, mix tom yum paste with water/stock. Add thai basil and lime juice. Bring the soup to a simmer.
3. Add fish fillets and let the soup simmer for about 5 minutes.
4. Add the mushrooms and green beans, simmer for another 2 minutes. Add prawns and let it cook for another minute.
5. Gradually stir in the coconut milk. Turn off flame once the soup bubbles.
6. Season with chilli powder and Thai fish sauce, to taste. Garnish with mint & serve with steamed rice.

Cooking Note
1. If you do not wish to use coconut milk, you can skip it, and increase the water/stock from 300 to 450ml.

Tom Yum Seafood
Tom Yum Seafood with button mushrooms and green beans

Tom Yum Seafood
Served with rice … mmmm!

I’m sending this hot & sour Thai delight, to Precious Pea who is guest hosting this month’s Weekend Wokking.

40 comments on “Tom Yum Seafood Soup with Coconut Milk (Tom Kha Talay)”

  1. Your Seafood looks so yummy! I could have two plates or more… have you notice is lunch time here?
    Great pictures :D

  2. There’s nothing in the rules that says I can’t have this now, 9:30 am!

  3. what a nice entry!! I can have heaps of this with rice! love the spicy tangyness.

  4. I thought all the photos are all so well-taken :)
    Yummilicious Tom Yum Seafood….I love Thai food, absolutely.

  5. Mmmm lovely! And must taste good since you bought the tom yum paste back from Bangkok! :) Curious that you added coconut milk though. I’ve never had or seen tom yum with coconut milk before. Was it a personal preference?

  6. So delicious looking! I also fell in love with tom yam with added coconut milk. Richer and gave a different dimension.

  7. That looks nice and tasty. Do you even need the lemongrass and Thai lime leaf, or are those already in the paste?

  8. Looks delicious! I love green beans with a spicy Thai sauce.

  9. Must ‘add rice’ for this dish. :D

    Looks really lemak with the added coconut milk. I am a sucker for tom yam soup, sour and spicy, so shiok. :XO:

  10. Núria, thankies ;D

    Peter, hehe :lol:

    daphne, yes me can have heaps of rice too =x =)

    tigerfish, awww thanks =D

    Nilmandra, it’s partly to participate in the WW event =x but I like all versions of tom yum – with and without coconut milk, as well as the clear version! XD

    LCOM, hehe thanks.

    Nate, for the paste I am using, I don’t have to add those … the tangy-ness is there ;)

    lisa, thanks… me too ;p

    didally, yes…. eat tom yum must have more rice … my poor waistline =x =D

Leave a Reply

Your email address will not be published. Required fields are marked *