Infused with herbs, tom yum thalay makes for an ideal winter recipe. The soup is tangy and spicy and can be served with steamed rice or plain steamed rice noodles. The dish is part of the winter collection menu of The Spice Route at The Imperial till January 2015.
TOM YUM THALAY
Ingredients
Squid rings - 30gms
Sole fillet - 30 gms
Prawns - 60 gms
Lemon grass - 30 gms
Kaffir leaves - 15 gms
Galangal - 30 gms
Stock cube - ½ no.
Lemon juice - 10 ml
Chilli - 03 gms
Tom yum paste - 08 gms
Coriander - 10 gms
Fish sauce - 03 ml (to taste)
Method
Pour water into the pot. Add stock cube into that and simmer it for a while. Pound the galangal, chillies and lemongrass roughly and add it to the stock. Add the rest of the ingredients one by one. Add the sea food in the end. Adjust the seasoning and garnish with coriander.
Veena Arora is Chef De Cuisine at The Imperial New Delhi. Having grown up in Thailand, she relishes Thai cuisine and has made it her speciality. She creates different versions of the cuisine for the neo-Thai food lovers. She is a known Thai food consultant and has been with Hotel Imperial's South Asian restaurant The Spice Route since its inception.
