Tom Yum Talay is a bowl of warmth, brightness, and oceanic depth—Thailand’s legendary seafood soup brought to life with bold aromatics and dynamic flavor layers. This dish captures the very essence of Thai cooking: balanced, vibrant, and brimming with character.
Ingredients Breakdown
At the heart of Tom Yum Talay is a deeply aromatic broth built on prawn stock. The stock can be customized based on what’s available—seafood, chicken, dried anchovy, or even vegetable broth—but a prawn base infuses the most depth and briny character. To it, bruised lemongrass stalks lend citrusy sharpness, galangal brings a peppery warmth, and makrut lime leaves contribute an unmistakable floral fragrance. Crushed bird’s eye chilies add fiery intensity right from the start.
The soul of the dish lies in the seafood. Prawns, squid, fish balls, and mussels form a quartet of textures—succulent, chewy, springy, and tender. The optional mussels enrich the broth with a natural salinity while mushrooms soak up the flavor and offer earthy softness.
For richness and umami, nam prik pao (Thai chili jam) or Tom Yum paste is stirred into the base, darkening the broth and introducing a smoky, sweet-spicy backbone. Fish sauce enhances the saltiness, and sugar rounds off the sharper notes for a complete, balanced profile.
What elevates the soup to its signature brightness is lime juice—added at the end to preserve its fresh acidity. Cilantro leaves, used both in the simmering process and for garnish, offer a green, citrusy punch that ties everything together.
Step-by-Step Cooking Guide
To begin, bring the prawn stock to a gentle boil with aromatics—lemongrass, galangal, lime leaves, chilies, and cilantro roots and stems. This phase is key: the longer the aromatics steep, the more pronounced their flavor in the broth. Simmering for 15 to 30 minutes allows the base to develop body and complexity.
Once the broth is fully infused, the bulk of the aromatics can be removed. Leaving a few large pieces behind enhances presentation without overpowering the sip. Then, stir in the nam prik pao or Tom Yum paste. This changes both the color and character of the broth—giving it a reddish hue and layering in sweet, spicy, and umami depth.
Add the seafood and mushrooms next. All can go in at once, but it’s important to watch cooking times. Squid and prawns cook quickly and can become rubbery if overdone, so keep an eye on the texture. Mussels will open when ready, and fish balls only need a brief heat-through.
Once the seafood is cooked, season the broth with fish sauce and sugar. These two ingredients should be added gradually, adjusted until the salty-sweet balance is just right. Only then should the heat be turned off before stirring in lime juice—this preserves its bright, citrusy flavor without dulling it through heat.
Finish by ladling the soup into bowls, garnishing with fresh cilantro, and adding lime wedges on the side for diners to squeeze in as they please.
Recipe Tips
How to avoid overcooking delicate seafood like squid and prawns
Add them last and simmer gently for just a few minutes until opaque and tender.
Best substitute options if prawn stock isn’t available
Use seafood or chicken stock, or add a few dried anchovies or shrimp shells to boiling water for a quick alternative.
Getting the most out of your herbs and aromatics
Bruise lemongrass and tear lime leaves to release oils; slice galangal thinly for maximum flavor release.
When to add lime juice to preserve its brightness
Always add after removing the soup from heat—this keeps it zesty and fresh.
Adjusting spice levels without compromising flavor
Reduce or omit the chilies in the broth; add more chili jam later for warmth without overwhelming heat.
What to Serve With This Recipe
A warm bowl of Tom Yum Talay pairs perfectly with jasmine rice or Thai sticky rice, which absorb the flavorful broth and tone down the spice.
For contrast in texture, add crisp sides like Thai-style fried tofu or crunchy vegetable spring rolls. These offer a satisfying bite that complements the soup’s smooth and briny body.
Refreshing beverages such as coconut water, Thai iced tea, or even lemongrass soda help soothe the palate while matching the dish’s tropical notes.
For a light, vibrant side, a green mango salad or cucumber chili relish introduces tang and coolness that balances the soup’s heat and richness.
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, as long as it’s properly thawed and patted dry. Avoid overcooking as frozen seafood tends to release more water.
What’s the difference between nam prik pao and Tom Yum paste?
Nam prik pao is a smoky-sweet chili jam, while Tom Yum paste is usually spicier and more sour. Both work well, but each creates a slightly different flavor profile.
How do I make this vegetarian or vegan?
Use vegetable stock, omit seafood, and add tofu, oyster mushrooms, and bamboo shoots. Replace fish sauce with soy sauce or vegan fish sauce.
Can I make the broth ahead of time?
Yes. Prepare and strain the broth in advance, then reheat and add seafood just before serving.
How spicy is this soup, and how can I control the heat?
It has a medium-to-high heat level. Reduce the number of chilies or remove the seeds to lower the intensity.
Creative Variations
Swap out the classic seafood mix for alternatives like scallops, soft-shell crab, or chunks of firm white fish. This gives new textures and richness to the broth.
For a hearty twist, serve the soup over cooked rice noodles for a one-bowl Tom Yum noodle meal—satisfying and deeply flavorful.
To enhance texture, toss in bamboo shoots, baby corn, or thinly sliced carrots toward the end of cooking. These add color and bite without overpowering the broth.
If you’re craving a creamy version, stir in a splash of evaporated milk or coconut milk just before serving for a Tom Yum Nam Khon variation—thicker, richer, yet still unmistakably bright.
Tom Yum Talay is a soulful seafood soup that blends heat, sourness, and depth into every spoonful. With its layers of flavor and vibrant personality, it’s a standout dish that brings the flavors of Thailand right to your table.
Whether served as a main or an opener to a larger Thai-inspired meal, it’s a recipe that satisfies cravings for something bold, aromatic, and refreshingly zesty.
Ingredients
Tom Yum Soup Base:
1 litre prawn stock (or substitute with seafood, dried anchovy, chicken, or vegetable stock)
2 lemongrass stalks, bruised
1-inch slice of galangal or blue ginger, thinly sliced
5–6 makrut lime leaves, torn slightly
2–3 Thai bird’s eye chilies, lightly crushed
2–3 tablespoons nam prik pao (Thai chili jam) or Tom Yum paste* (see notes)
2–3 stalks cilantro (optional), separated into leaves and roots/stems
Seafood and Vegetables:
200 g prawns, peeled and deveined
1 squid, cleaned and sliced
100 g fish balls (about 5 pieces)
200 g mussels (optional, scrubbed and cleaned)
1 cup loosely packed mushrooms
Seasoning and Garnish:
1 tablespoon fish sauce, or to taste
1 teaspoon sugar, or to taste
2–3 tablespoons freshly squeezed lime juice, or to taste
Cilantro leaves, for garnish
Extra lime wedges, for serving
Instructions
Making the Tom Yum Base
Start by pouring the prawn stock into a deep pot. Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, crushed chilies, and cilantro stems and roots. Bring the mixture to a boil over medium heat, then reduce to a gentle simmer. Let the broth infuse with these aromatics for 15 to 30 minutes to build flavor.
Once the stock is thoroughly infused, remove most of the aromatics for a cleaner presentation. You can keep a few larger pieces of lemongrass, lime leaves, or chilies floating in the broth for visual appeal.
Next, add the nam prik pao (or your preferred Tom Yum paste) and stir well until it dissolves fully into the broth, enriching it with its signature spicy-sweet depth.
Adding the Seafood
Introduce the seafood to the broth—add the prawns, fish balls, squid, and mussels (if using), along with the mushrooms. These ingredients can cook simultaneously, but monitor closely to avoid overcooking, especially the squid and prawns which require only a few minutes to become tender.
Season the soup with fish sauce and sugar, adjusting to your preference. Let the seafood and mushrooms cook through in the simmering broth, stirring occasionally.
Once all the seafood is perfectly cooked, immediately switch off the heat. With the flame off, stir in the lime juice to preserve its brightness. Taste the soup and adjust with more lime juice, sugar, or fish sauce as needed for a perfect balance of salty, sour, and spicy.
Final Touches
Ladle the Tom Yum Talay into serving bowls and garnish generously with fresh cilantro leaves. Serve immediately with a side of steamed rice and lime wedges for an extra splash of acidity. Enjoy the vibrant, aromatic harmony of Thailand’s iconic seafood soup.
Tom Yum Talay Recipe
Ingredients
Tom Yum Soup Base:
- 1 litre prawn stock or substitute with seafood, dried anchovy, chicken, or vegetable stock
- 2 lemongrass stalks bruised
- 1- inch slice of galangal or blue ginger thinly sliced
- 5 –6 makrut lime leaves torn slightly
- 2 –3 Thai bird’s eye chilies lightly crushed
- 2 –3 tablespoons nam prik pao Thai chili jam or Tom Yum paste* (see notes)
- 2 –3 stalks cilantro optional, separated into leaves and roots/stems
Seafood and Vegetables:
- 200 g prawns peeled and deveined
- 1 squid cleaned and sliced
- 100 g fish balls about 5 pieces
- 200 g mussels optional, scrubbed and cleaned
- 1 cup loosely packed mushrooms
Seasoning and Garnish:
- 1 tablespoon fish sauce or to taste
- 1 teaspoon sugar or to taste
- 2 –3 tablespoons freshly squeezed lime juice or to taste
- Cilantro leaves for garnish
- Extra lime wedges for serving
Instructions
Making the Tom Yum Base
- Start by pouring the prawn stock into a deep pot. Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, crushed chilies, and cilantro stems and roots. Bring the mixture to a boil over medium heat, then reduce to a gentle simmer. Let the broth infuse with these aromatics for 15 to 30 minutes to build flavor.
- Once the stock is thoroughly infused, remove most of the aromatics for a cleaner presentation. You can keep a few larger pieces of lemongrass, lime leaves, or chilies floating in the broth for visual appeal.
- Next, add the nam prik pao (or your preferred Tom Yum paste) and stir well until it dissolves fully into the broth, enriching it with its signature spicy-sweet depth.
Adding the Seafood
- Introduce the seafood to the broth—add the prawns, fish balls, squid, and mussels (if using), along with the mushrooms. These ingredients can cook simultaneously, but monitor closely to avoid overcooking, especially the squid and prawns which require only a few minutes to become tender.
- Season the soup with fish sauce and sugar, adjusting to your preference. Let the seafood and mushrooms cook through in the simmering broth, stirring occasionally.
- Once all the seafood is perfectly cooked, immediately switch off the heat. With the flame off, stir in the lime juice to preserve its brightness. Taste the soup and adjust with more lime juice, sugar, or fish sauce as needed for a perfect balance of salty, sour, and spicy.
Final Touches
- Ladle the Tom Yum Talay into serving bowls and garnish generously with fresh cilantro leaves. Serve immediately with a side of steamed rice and lime wedges for an extra splash of acidity. Enjoy the vibrant, aromatic harmony of Thailand’s iconic seafood soup.
