Looking for the ULTIMATE seafood soup? Tom Yum Talay delivers the perfect balance of spice, tang, and umami with fresh seafood for the perfect indulgence!
In my world, when someone mentions soup, the first thing that comes to mind is a spicy, tangy, savoury, and ultra-umami bowl of Tom Yum (Tom Yam / ต้มยำ). In this post, we’re covering how to make Tom Yum Talay, or Seafood Tom Yum—a delicious, briny version of this classic soup that’s packed with shrimp, squid, mussels, and more. The best part? This recipe is super flexible. You can easily use it as a base and add whatever ingredients you desire!
Tom Yum arguably one of the most important and beloved soups, not just in Thailand, but across the globe, with its perfect balance of spicy, sour, salty, and slightly sweet flavours. It has an unmistakable punch to keep you coming back for more… I dare say it’s the ultimate crowd-pleaser!
Whether you’re craving a warming bowl on a cold, rainy day or need something to awaken your taste buds, Seafood Tom Yum never disappoints.
Table of Contents
- What is Tom Yum?
- Key Ingredients to Make the Best Tom Yum
- How to Make Creamy Tom Yum (Tom Yum Nan Khon)?
- How to Serve
- Watch How to Make Tom Yum Talay from Scratch!
- More Recipes Like This
What is Tom Yum?
Tom Yum is a traditional Thai soup known for its bold, aromatic, and deeply flavorful broth. The name itself gives a clue to its essence:
- “Tom” (ต้ม) means “to boil” in Thai, referring to the soup’s cooking process.
- “Yum” (ยำ) refers to that combination of signature trifecta of Thai flavours: spicy, sweet and tangy—just like the soup!
At its core, Tom Yum is made with three essential aromatics: lemongrass, galangal, and makrut lime leaves. These ingredients form the backbone of the broth, creating that fragrant, citrusy base that pairs beautifully with proteins like shrimp, seafood, or chicken.
The soup is then seasoned with fish sauce for savouriness, lime juice for tang, and Thai chilies for heat.
Variations of Tom Yum
While the classic Tom Yum Goong (ต้มยำกุ้ง)—a shrimp-based version—is the most famous, there are several variations of this beloved soup:
- Tom Yum Talay (ต้มยำทะเล) – This is what we’re making today! A seafood version loaded with shrimp, squid, mussels, and fish.
- Tom Yum Gai (ต้มยำไก่) – A chicken version that’s milder but just as flavourful.
- Tom Yum Nam Sai (ต้มยำน้ำใส) – A clear broth version that’s light and refreshing – this is the rustic, ‘original’ version of Tom Yum.
- Tom Yum Nam Khon (ต้มยำน้ำข้น) – A richer version made creamier with evaporated milk or coconut milk.
For me, Seafood Tom Yum is the ultimate comfort dish. The natural sweetness from fresh seafood combined with the fiery, citrusy broth makes it irresistibly delicious. Whether you’re craving a warming bowl on a cold day or need something to awaken your taste buds, this dish never disappoints.
Key Ingredients to Make the Best Tom Yum
Good Tom Yum boils down to two components:
1. A Good Stock
2. The Right Herbs and Aromatics
That’s it!
How to Make the Best Prawn Stock
The secret to an incredible Tom Yum lies in the prawn stock! A rich, deeply flavoured shrimp stock is what gives the soup its signature umami depth, and honestly, it’s one of my favorite stocks to make—I even have a whole page dedicated to making homemade prawn stock.
To create a flavor-packed prawn stock, you’ll need plenty of prawn heads and shells. So make sure to not toss them away, keep them in a baggie in the freezer!
How to have non-fishy prawn stock?
The key step? Sauté them until they’re completely dry and fragrant before adding water. This crucial step intensifies the flavour for maximum umami, while ensuring your stock is not fishy.
Once the shells are well toasted, add water and let the stock gently simmer for about 20 minutes.
To extract every bit of flavour, use a potato masher or the back of a spatula to press down on the prawn heads, releasing all their delicious essence into the broth. Finally, strain the stock, and it’s ready to use!
For a detailed guide on making the best shrimp stock ever, be sure to check out my full post on it. Trust me, it makes all the difference!
PRO TIP! If you’re making shrimp stock specifically for Tom Yum, add all the aromatics while the stock is simmering. This way, they infuse directly into the broth, saving you an extra step!
By the end of the process, you’ll have a flavorful, aromatics-infused shrimp stock ready to use. In this recipe, I added the stock separately because I like to batch-make it and keep a few containers in the freezer… perfect for quick and easy meals like this!
Can I use instant stock?
Shrimp stock would be best, but you can, of course use ready-made stock. I’ve used instant stock cubes for those days where I have a giant Tom Yum craving, but no ready stock.
For Tom Yum, chicken, vegetable, or dried anchovy or ikan bilis stock work the best.
If you can get good seafood stock, that will work too, but in my experience, they tend to be too fishy for Tom Yum.
Can I use Water?
Sure, but it will taste empty. It will not be as tasty as using stock! Definitely try to use stock.
Essential Aromatics
Tom Yum relies on three key herbs to create its signature flavor:
- Lemongrass
- Galangal or Blue Ginger
- Makrut Lime Leaves
Additional Aromatics (Highly Recommended!)
- Thai Bird’s Eye Chilies – In my opinion, this should be essential in Tom Yum. It adds the perfect heat and spice to the broth. You can slice the chilies for a more intense kick, but I prefer lightly mashing them to release a milder, more subtle heat—perfect for a drinkable soup!
- Coriander (Cilantro) or Culantro – I use coriander here, and it works beautifully. However, if you can find culantro (yes, that’s the correct spelling!), use it instead. It has a similar flavor to cilantro but is much more potent. Culantro is more authentic to Thai cooking, but it’s incredibly hard to find outside of Thailand. If you’re using culantro, add it in the beginning with the other aromatics to fully infuse the broth.
- Coriander Roots – Since I use coriander leaves for garnish, I love adding the roots to the stock for extra depth of flavour—no waste!
These may be optional, but they truly enhance the Tom Yum experience. You can also throw in onions and garlic for even more depth of flavour BUT, traditionally these aromatics are not used.
Once the aromatics have infused the stock, their job is done! I like to remove them before serving to make the soup easier to eat—no one enjoys biting into a tough lemongrass stalk.
But if you’re making this just for yourself and don’t mind, feel free to leave them in. Sometimes, I even keep a few pieces in the soup for a more vibrant, “full” look!
Tom Yum is incredibly straightforward and so easy to make at home, especially when you use seafood for quick cooking times! The trickiest part is gathering all the herbs and aromatics, but here’s the best part—once you’ve gathered the ingredients, you can freeze it all in one bag!
Portion the herbs into separate bags so that the next time you’re craving some Tom Yum, simply empty the whole bag into your pot—no need to defrost—and you’re good to go!
Do I Really Need Nam Prik Pao and/or Tom Yum Paste?
For this recipe, I used Nam Prik Pao, a roasted Thai chili paste that’s thick, sweet, savoury, and spicy. In Thailand and many Thai restaurants, this is the secret ingredient that gives Tom Yum an extra boost of deep umami, a touch of sweetness, and a rich, smoky heat.
That said, this is totally optional! Traditional, rustic Tom Yum doesn’t require any additional paste—just a well-infused broth with fresh aromatics is enough to create incredible flavor. But personally, I love the added depth Nam Prik Pao brings.
I always buy my Nam Prik Pao, and my go-to brand is Mae Pranom. Back when I used to travel to Bangkok for work, I’d always bring back jars of it!
If you’d rather make your own, I’ve got the perfect homemade Nam Prik Pao recipe for you right here. It’s a bit of a process (similar to sambal!), but easy enough. You can also check out my deep dive on what exactly Nam Prik Pao is and how it’s used in Thai cooking.
How Much to Add?
This depends on your personal taste and spice tolerance! I generally go with 2–3 tablespoons per liter of stock, but feel free to adjust based on how bold you want the flavors to be. Just remember to tweak the seasoning (salt and sugar) accordingly.
Nam Prik Pao vs. Tom Yum Paste
A quick note—Nam Prik Pao and Tom Yum Paste are NOT the same thing. Tom Yum Paste is another common addition, and while it’s widely available in supermarkets, you can also make it from scratch (I’ve got a recipe for that too!).
Interestingly, Tom Yum Paste is supposed to be an all-in-one shortcut, meaning you’re not supposed to need the fresh aromatics. But in my experience? I still add them! Fresh lemongrass, galangal, and lime leaves take the soup to the next level—trust me on this one.
I usually just use nam prik pao for my Tom Yum soups, but you can definitely use both for an even more intense depth of flavour. If using store-bought tom yum paste, make sure to adjust the salt and sugar levels accordingly as they are usually already seasoned – quite heavily too!
What Seafood to Use for Tom Yum Talay?
This section is pretty far below this post… because guess what? Tom Yum is so versatile you can pretty much add your favourite seafood combinations!
You can make Tom Yum with just prawns or shrimp, which is known as Tom Yum Goong—one of the most popular variations of this dish.
For this recipe, I went with a mix of prawns, squid, and fish balls, my go-to combination for Seafood Tom Yum. I love using fish fillets too, but they tend to break apart in the soup, so I stick with fish balls for a heartier bite.
What If You’re Allergic to Seafood?
No worries! You can easily swap out the seafood for chicken to make Tom Yum Gai (Chicken Tom Yum).
Just replace the prawn stock with chicken stock and use chicken as your protein. This version is just as flavorful and still captures that signature spicy, tangy, and umami-packed Tom Yum taste!
How to Make Creamy Tom Yum (Tom Yum Nan Khon)?
This recipe is for a spicy, clear Tom Yum. However, if you prefer a creamy version of Tom Yum, simply add evaporated milk!
For every 1 liter of stock, I recommend adding ½ cup of evaporated milk. If you like it creamier, feel free to add more to get that rich, milky texture.
Evaporated milk is thicker and creamier than regular milk, but it’s not as heavy as heavy cream.
If you’re using regular milk, opt for full-fat milk. I’ve tried this with low-fat milk before, but it ended up making a diluted Tom Yum—plus, low-fat milk has a tendency to separate, which can affect the texture.
If you’re in the mood for something a bit different, you can also use coconut milk! It won’t give you the exact creamy texture you find in restaurants, but it’ll still be delicious and bring in that classic Thai coconut flavour. Either way, it’s a win—coconut milk + Thai cuisine? Perfect match!
How to Serve
To serve Tom Yum, ladle the hot, flavourful soup into bowls, making sure to include a generous portion of your seafood or protein of choice.
Garnish with freshly chopped cilantro, a few Thai bird’s eye chilies for an extra kick (if you like it spicy), and a squeeze of lime for added freshness and tang.
Rice is the perfect accompaniment to all those bold flavors—personally, I love dunking a spoonful of rice into the soup and enjoying it that way!
For a lighter, more broth-forward meal, you can serve it as is with rice or without, as a soup. If you prefer a milder version, feel free to lower the spice levels. A bowl of this tangy soup on the side is also a great palate cleanser between courses.
Got leftover Tom Yum the next day? Don’t let it go to waste! Simply cook some noodles and turn your leftover soup into Tom Yum Noodles.
Serving guests? To serve Tom Yum as a communal dish, leave a few aromatics in the serving bowl. They’re not for eating, but they make the dish look SO GOOD. It also subtly hints to your guests that this is the real deal.
More Thai Dishes To Go with Tom Yum
- Cheat Som Tam | Thai Salad
- Pad Kra Pao | Thai Basil Stir-Fry
- Crying Tiger Beef Steak
- Gai Yang Thai Grilled Chicken (oven roasted or air fry)
Watch How to Make Tom Yum Talay from Scratch!
More Recipes Like This
If you love this recipe, you might love these too:
- Tom Kha Gai | Thai Coconut Chicken Soup
- Crying Tiger Steak
- Easy Thai Beef Noodles
- Thai Spicy Seafood Dipping Sauce
Tom Yum Talay | Ultimate Seafood Tom Yum
4
servings15
minutes20
minutesKeep the screen of your device on
Ingredients
- Tom Yum Soup Base
1 litre Prawn Stock (or seafood, dried anchovy, chicken or vegetable stock)
2 lemongrass, bruised
5 -6 makrut lime leaves
1 inch galangal or blue ginger, sliced thinly
2 -3 Thai Bird’s Eye Chillies, lightly mashed
2 -3 stalks cilantro/coriander, leaves and roots and stems separated (optional)
2 -3 tbsps Nam Prik Pao (alternatively, use Tom Yum paste)* (see Notes)
- Seafood Soup Ingredients
200 g Prawns, peeled and deveined
100 g or 5 Fishballs
1 Squid
200 g Mussels (optional)
1 cup Mushrooms, loosely packed
- Everything Else
1 tbsp Fish Sauce, or to taste
1 tsp Sugar, or to taste
2 -3 tbsps Lime Juice, or to taste
- To Serve
Rice, cooked
Cilantro leaves, for garnish
Directions
- Making the Tom Yum Base
- Pour prawn stock in a pot, and add the bruised lemongrass, galangal, kaffir lime leaves, bird’s eye chillies and cilantro roots and stems. To see how to prepare these ingredients, make sure to watch the video. Let the stock come up to a boil, before lowering the heat to a gentle simmer. Let this simmer to infuse for about 15 to 30 minutes.
- Once infused, remove most or all of the aromatics from the stock. Keep bigger pieces of lemongrass, makrut lime leaves and chillies for presentation.
- Stir in the nam prik pao (or tom yum paste) until incorporated with the stock.
- Adding the Seafood
- Add seafood of choice: prawns, fishballs, squid and mussels, if using. Add mushrooms as well.
These ingredients can cook at the same time, make sure to adjust the cook times depending on the seafood that you’re using. - Season with fish sauce and sugar, to taste. Stir to combine and let the seafood and mushrooms cook through.
- Once cooked, immediately turn off the heat. Stir in lime juice with the heat turned off. Stir to combine, and make sure to always taste test before serving. Add more lime juice, fish sauce or sugar to taste, as needed.
- Final Touches
- Garnish with cilantro leaves and serve with additional lime wedges on the side.
- Serve immediately with rice and enjoy!
Notes
- This recipe assumes you’re using pre-seasoned Nam Prik Pao and/or Tom Yum Paste. If you’re using homemade or unseasoned versions, be sure to adjust the fish sauce and sugar to taste.
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