Dom Yam Talay "Nam Kon"style (cloudy seafood dom yam with Carnation)

    40 mins

    This has become my favourite version of dom yam soup. The addition of Carnation evaporated milk sounds odd but the added richness is well appreciated, especially with seafood based dom yam.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 1 litre chicken, seafood stock or water
    • 1 thumb galangal root, sliced into 1 cm rounds
    • 2 stalks lemongrass, bruised and cut into 4 cm lengths
    • 8 leaves Kaffir lime leaf
    • 1-2 tablespoons nam prik pow, or Thai red pepper paste
    • 5 each Thai chillies, cut in half
    • 1/2 cup Carnation evaporated milk
    • 8 each large prawns, head and shells left on
    • 4 each squids, cleaned and cut into quarters
    • 4 each cherry tomatoes, cut in half
    • 5 stalks pak chi farang, or saw tooth coriander
    • 2 stalks green onion, sliced
    • 5 stalks coriander, torn
    • 1-2 tablespoons fish sauce
    • 1/2 - 1 each lime, juiced

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place the stock or water in a pot and heat. Add the galangal, lemongrass, lime leaf, nam prik pow and chillies. Simmer the pot until the soup is fragrant, about 15 minutes.
    2. Add the Carnation and cherry tomatoes and cook until the tomatoes are soft. Add the prawns. While the prawns are cooking, smash their heads with the back of a spoon and squeeze out the goodness inside. Add the squid and herbs.
    3. As soon as the squid is cooked, season the soup with the fish sauce and lime juice. Serve immediately.

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