Tom Yum Talay: Spicy Thai Seafood Soup

thespruceeats.com

Jonathan Flaum

6 cups chicken stock

1 stalk lemongrass (minced), or 2 ½ to 3 tablespoons frozen or bottled prepared lemongrass

2 kaffir lime leaves

4 cloves garlic (minced)

1 teaspoon grated galangal or ginger

1 to 2 red chilies (sliced), or 1 to 2 teaspoons Thai chili sauce

Optional: 1 handful of fresh mushrooms (sliced thinly)

12 medium raw shrimp (shelled and deveined)

Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)

1 medium tomato (cut into thin strips)

Optional: a handful of baby bok choy

½ can (14 ounces) thick coconut milk (not "lite")

2 tablespoons fish sauce

1 tablespoon soy sauce

Juice of 1 lime

1 teaspoon sugar

¼ cup fresh cilantro (coriander) leaves (roughly chopped)

Directions at thespruceeats.com

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