Tom Kha Talay

Ingredients

• •2 tablespoons vegetable oil
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •2 stalks lemongrass, sliced
• •1 can (13.5 oz) coconut milk
• •2 cups seafood or chicken stock (gluten-free)
• •8 oz shrimp, peeled and deveined
• •8 oz squid, sliced into rings
• •3 tablespoons gluten-free fish sauce
• •2 tablespoons lime juice
• •1-2 Thai red chilies, sliced
• •1/4 cup fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium heat and sauté garlic, ginger, and lemongrass for 2 minutes until fragrant.
2. 2Pour in coconut milk and stock, bring to a simmer, and cook for 5 minutes to infuse flavors.
3. 3Add shrimp and squid, cooking for 3-4 minutes until the seafood begins to turn opaque.
4. 4Stir in fish sauce and lime juice, adjusting to taste.
5. 5Add sliced chilies and simmer for 2 more minutes until seafood is fully cooked and tender.
6. 6Divide into bowls and garnish with fresh cilantro before serving.

💡 Seafood for tom kha talay needs staged cooking. Mussels, squid, and shrimp do not share the same ideal simmer time.

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