Tom Kha Talay (Thai Coconut Seafood Soup)
This comforting and creamy tom kha talay soup recipe is made with coconut milk, shrimp, and squid. Ready in 30 minutes and so easy to make at home!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g squid (cleaned and sliced into bite-sized rings)
- 8 shrimp (deveined; leave heads on for more flavor (optional))
- 300 ml water
- 180 ml coconut milk
- 2 stalks lemongrass (lightly smashed and sliced into 2 pieces)
- 6 thin slices galangal
- 2 kaffir lime leaves (tear slightly to release aroma)
- 1½ tbsp fish sauce
- 1 tsp tamarind paste
- ½ tbsp salt
- ½ tbsp palm sugar
- 60 g mushrooms (any variety works)
- culantro (optional garnish)
- coriander (optional garnish)
- green onions (optional garnish)
- dried chilies (optional, for spice)
Instructions
- 1
Prep all ingredients: clean and slice the squid, devein the shrimp, smash the lemongrass, tear the lime leaves, and slice the galangal.
- 2
Bring water to a gentle boil in a medium pot. Add galangal, lemongrass, and kaffir lime leaves. Simmer until fragrant.
- 3
Stir in tamarind paste, fish sauce, palm sugar, and salt. Let everything dissolve.
- 4
Add mushrooms and cook until just tender.
- 5
Add shrimp and squid. Simmer for a few minutes until cooked through.
- 6
Lower the heat and add coconut milk. Warm through gently, don’t let it boil.
- 7
Turn off heat and top with optional herbs or chilies. Remove the galangal and lemongrass before serving, if preferred.