serves 4
Make the paste by pounding together the lemongrass, galangal,
chillies and shallot using a mortar and pestle or pureeing them in
a spice blender. Slowly incorporate the rapeseed oil to loosen the
consistency.
Heat the stock for the soup in a large pan and stir in the curry
paste. Add the seafood and kaffir lime leaves. Bring the stock to
the boil and cook for 10-15 minutes. Add the mushrooms and
tomatoes and cook for a further five minutes. Season with the fish
sauce, sugar and lime juice and add the coconut milk. The soup
should be a balance of spicy, sweet, sour and salty flavours. Stir
in the coriander to finish. Serve with Thai jasmine steamed rice.
serves four
curry paste
2 stems of lemongrass, sliced
5 slices of galangal
4 red chillies, to taste, diced
2 shallots, diced
2 tbsp. rapeseed oil
tom yam ta la
1lt fish stock
3 kaffir lime leaves, torn
6 tiger prawns, peeled & cleaned
2 squid, cleaned & cut into rings
approx. 3.5cm thick
200g mussels, peeled & cleaned
100g mixed wild mushrooms,
cleaned
5 cherry tomatoes, deseeded
& diced
2 tbsp. fish sauce
2 tsp. sugar
1-2 tbsp. lime juice
100ml coconut milk
½ a bunch of coriander, chopped
accompany with
Thai jasmine steamed rice
