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.

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.

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.