Tom Yum Talay : Spicy Seafood Soup

Ingredients :

• 1 chicken carcass
• half a kilo of squid, half a kilo of prawns,
• 100gm straw mushrooms,
• 2 medium sized tomatoes
• 5 shallots
• 1 spring onion
• 3 coriander roots
• 2 stalks of lemon grass
• 10 Bai Makrud (The kaffir lime looks much like a normal lime except that it has a very bumpy surface. The leaves from the kaffir lime tree are one of the most widely used ingredients in Thai cooking)
• 1 root of kha 100gr (lthough Kha looks like a bit like normal ginger it tastes completely different. It has a fresh taste reminiscent of the odor of young pine needles. It is one of the essential ingredients of many Thai dishes. Conventional ginger should NOT be considered a substitute)
• 100gm Prik Kee Noo (there are big chilies and there are very tiny chilies. The tiny ones which are usually a mix of red and green colored chilies (usually there are many more green ones than red ones) are called prik kee noo. These small ones will blow your socks off, the larger ones are milder)
• 25ml Nam Prik Pau (this is a roasted chili paste that can usually be purchased commercially. It is extremely pungent when fried. It will make your eyes water and cause you to choke if your kitchen is not well ventilated. Because it is easy to buy ready made in Thailand.)
• 25 ml Fish Sauce
• 75ml fresh lime juice
• 2 large red chilis
• 25ml Carnation evaporated milk
• 4ml sugar, a handful of coriander leaves (optional).

How To Cook

1. The first task is to start the stock.
   
2. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.While this stock is boiling, clean, peel and chop the other ingredients.
3. Discard the outer layer of the shallots and the sheaf of the lemon grass.
4. The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.
5. Remove the stalks and seeds from the red chilis and cut them lengthways into strips.
6. Discard the chicken carcass and any bits of bone or gristle which may have become detached.
7. Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.
8. Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.
9. Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.
10. The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.
11. Finally you can optionally garnish it with coriander leaves.

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