Thai Tom Yam Paste 400g

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Step 4. Add the lemongrass and galangal. These two ingredients are the toughest and most fibrous ones on the ingredient list. Pound these away until a smooth paste forms. This will be your hardest part about using the mortar and pestle. Our version is not traditional, but an inspired, plant-based take that’s heavier on the tomato and includes some ingredient swaps based on what we had available. You can find a more traditional recipe from Hot Thai Kitchen here. About This Tom Yum Soup Why We Love It: Mekhala Organic Tom Yum paste is probably the best option for health-conscious people who want to enhance the flavors of their dishes. However, it is more expensive than other Tom Yum pastes on the list.

Dried red Thai chili peppers: These peppers add the fruity, earthy, spicy flavor to the Tom Yum paste. You could add a variety of different vegetables to this soup, including zucchini, different mushroom varieties, tender stem broccoli, mangetout, baby corn, peppers, bok choy, etc. Optionally add tofu, for extra protein. Once hot, add the blended Tom Yum Paste, and continuously stir over low heat until the paste deepens in shade, and oil starts to split, or float above the paste. This can take about 15 to 20 minutes. This is known as “pecah minyak”, refer to my post on “How to properly cook dried chilli paste” for more information this. This soup is delicious on its own or even poured over steamed jasmine rice. Of course, it also pairs perfectly with other Thai dishes (see below for recommendations).

Fresh red chilies can be used as a substitute, but be sure to remove the seeds to help reduce the spiciness. Use kitchen gloves to do this. Please note that the flavor of lime juice will be destroyed by heat, and therefore it is best to add only after removing it from heat. Do a taste test! Keep the Tom Yum Paste in an airtight jar or container in the fridge for up to 1 week, or in the freezer for up to 6 months.

The paste contains ingredients like lemongrass, galangal, kaffir lime leaves, chili peppers, and other seasonings that give it a tangy and spicy taste. Just a spoonful of this paste can add a burst of deliciousness to your cooking, whether you're making soup, stir-fries, or marinades. While we do make some pastes in advance, like green curry paste, red curry paste, and nam prik pao (Thai chili paste), when it comes to making tom yum soup, we prefer making it from scratch. The process of making Tom Yum Paste is pretty simple, the hardest part is getting all the ingredients out and prepping those since it has 15 ingredients!Once you are satisfied with the taste, bring it to a boil and serve. Left: Thai chili sauce. Right: evaporated milk Can you freeze the tom yum soup? Why We Love It: It is a flavorful addition to your dishes, making them taste as if they come straight from your favorite Thai restaurants. These wedges make an incredible side dish, but they can also be transformed into this salad of dreams.

Perfect all year round, this Thai tom yum soup combines all my favorite Thai flavors, including lemongrass, kaffir lime leaves, Thai chilies, galangal, and Thai basil. All combined in a warm and comforting soup that I adore. This particular version is also referred to as ‘tom yum nam khon,’ a variety with coconut milk (or evaporated milk). The Step By Step Instructions When the meat is cooked, final flavorings whose taste is destroyed by heat, such as fish sauce and lime juice, are added. For most varieties a paste called nam phrik phao ( Thai: น้ำพริกเผา) is also added, made from shrimp, chilis, shallots, and garlic. [6] This imparts sweet, salty, and spicy tastes. [5]Three components make up the base flavor of tom yum soup- lemongrass, kaffir lime leaves, and galangal. This combination is also frequently used in other Thai dishes. Lemongrass Then add the harder to break down ingredients to your mortar and pestle, like the lemongrass, and galangal. Classic Tom Yum Soup is prepared by boiling several ingredients such as lemongrass, galangal, shrimp and kaffir lime leaves. Tom Yum or Tom Yam, ต้มยำ, translated to English, Tom, means boiled, and Yum means mixed. Yum can also refer to the spicy Thai salad, which has similar sour, spicy flavors to Tom Yum soup.