Slow Cooker Thai Seafood Soup (Tom Yum Talay)

This Thai Seafood Soup is authentic and incredible tasting - The Thai word talay or taleh means 'sea' and of course refers to the mixed seafood in the soup. I love the combination of shrimp and other seafood's together with  coconut milk, and lime. This soup soothes and uplifts the spirit as well as the body. In Thailand, Tom Yum Talay is known for its health benefits and is the Thai equivalent of chicken noodle soup when you're feeling ill. It's also remarkably easy to make once you have the ingredients. And if you have any trouble finding these ingredients, don't be put off making it - just try my recommended substitutions (bottom of recipe) and it will still turn out great! Make this soup on a chilly fall or winter day and you'll soon feel thoroughly warmed from the inside. ENJOY!

Ingredients:



1 can chicken stock

12 medium raw shrimp, shells removed

Other seafood of your choice: fresh mussels, scallops, crab (up to 1 handful of each)

2 kaffir lime leaves*

4 cloves garlic, minced

1 tsp. galangal OR ginger, grated

1-2 sliced red chilies OR 1-2 tsp. Thai chili sauce*

 handful of fresh mushrooms, sliced thinly

1 medium tomato, cut into thin strips

4 oz chopped carrot

1/2 can (14 ounce) thick coconut milk 

2 Tbsp.fish sauce* 

1 Tbsp. soy sauce

1 tsp. sugar

1/4 cup fresh spring oion, roughly chopped

Direction:

Pour stock plus lemongrass and lime leaves in slow cooker. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. 
Add garlic, galangal/ginger, chili,  mushrooms, the shrimp, any other seafood you're using, and tomato.
Then add the coconut milk, fish sauce, soy sauce,  and sugar. Stir well to combine and gently. Cook in low for 6 hrs or high for 3 hrs.
Serve in bowls with fresh spring onion sprinkled over. 

Substitutions:

If you can't find lemongrass: try 3 slices fresh lemon (boil in the soup)

Instead of kaffir lime leaves: 1/2 tsp. lime zest

For chili: 1/2 to 3/4 tsp. cayenne pepper OR dried crushed chili (chili flakes)

If you don't like the smell of fish sauce: 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce