Seafood and Lemon Grass Soup (Tom Yum Tah Leh) Recipes

Ingredients :

935ml water

1 stalk lemon grass

1 tsp galangal

a few fresh Kaffir lime leaves

1 tsp chopped ginger

150ml coconut milk

2 tbsp fish sauce

250g white fish fillet, cut into 2cm (1 in) pieces

125g small prawns (shrimp), peeled and deveined

2 tbsp coriander (cilantro ) leaves

3 small spring onions (scallions), green part only, sliced

Method :

Bring the water to a boil in a deep saucepan. Add the lemon grass, galangal, kaffir lime leaves, ginger, coconut milk and fish sauce. Simmer for about 10 minutes. Add the fish pieces and simmer for a further 2 minutes. Add the prawns and cook for 3-4 minutes, until done. Stir in the coriander. Ladle the soup into serving bowls. Garnish each serving with some spring onion and serve immediately.

The combination of seafood and lemon grass makes this a very refreshing soup. You can easily turn it into a main course by adding some cooked rice or rice vermicelli.

Serves 4 - 6

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