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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. I luv tomyam so so much and haven’t eaten one for so so long. I am so so hungry now…….!

    Your photos are so impressive! Great shots! :up:

  2. You always make a dish that makes me want to run to my kitchen and make it myself! Actually I love the close up photos, I can pretend it’s just few inches away from me.

  3. This soup is one of my favorites. It’s a must order whenever I’m at a Thai restaurant. :up:

  4. NC, I was eating a cold slice of pizza, when I stumbled onto this. Oh, bitter fate.
    I haven’t yet tried the Tom Yum paste, but its name appropriately fits in with your delicious seafood dish. You’re an amazing cook.

  5. Pingback: All Over the Palate - Oct 4 | Eat It, Atlanta

  6. I love tom yum. I haven’t had it with coconut milk before but I can just imagine the richness that would add. Yum!

  7. Looks good wiffy! I wouldn’t want to do trial and error with Thai pastes :) Wish I had access to that RST brand around here.

  8. Thank you for the lovely comments everyone, I’ve read every one of them and I really appreciate your kind words. Sorry I didn’t have time to reply to every single comment or visit your blogs this couple weeks as I am rushing some work projects, but I will definitely be visiting you soon ^_^

  9. So you didn’t say. Was the paste you bought from Thailand better than the stuff you can buy in the stores? Because store-bought paste just never tastes as good as what I get in the restaurants and I know that’s because most restaurants make their own.

    Thanks for submitting to Weekend Wokking!

  10. I find it better, it’s aromatic and free from msg and preservatives. It was not spicy enough though, but adding a little chilli powder do the trick ;) I have fun participating in Weekend Wokking, will try to participate this month too ^^

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