Thai Tom Yam Paste 400g

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To use the Tom Yum paste for Tom Yum Soup, add 2-3 tbsp of Tom Yum paste per 1 cup of water, add more to taste. Once boiling, stir in 2-3 tbsps of the Tom Yum Paste, your prawns or proteins of choice, mushrooms, and fish sauce to season. That’s it! Enjoy Tom Yum Soup and other creative Tom Yum dishes anytime with this easy Thai Tom Yum Paste. Use it as a Classic Tom Yum Soup base, or to spice up your stir-fries and marinades.

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. Fish Sauce: If you want to make a vegan tom yum soup, then you can use a vegan fish sauce alternative, blend the soy sauce with a sheet of nori and a couple dried shiitake mushrooms, or omit this ingredient – though then you may need to add a little extra of other ingredients. Step 3. Add the chilis and salt to a mortar and pound until a smooth paste forms. Be careful with the pepper pieces jumping at you, especially your eyes. See notes for how to prevent this from happening.Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low. Dried Guajillo chilies: These peppers have a mild sweet, fruity, tangy, smoky flavor, and really the main purpose of them is to add the beautiful red color to the Tom Yum paste. 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! You can either buy it - Pantainorasingh, Mae Pranom or Thai Kitchen brands are all good, though they vary slightly in flavour and sweetness - or you can also make it at home using this homemade chili paste recipe (which lasts indefinitely in the fridge).

You would notice I do not add any salt or seasonings here – although dried shrimp paste does have salt in it. I prefer to add that later on in the making of the final dish so I can easily adjust the salt levels. Then add the cilantro stems, kaffir lime leaves, coriander powder and white pepper powder and mix them in. A mini food chopper or processor is key to making the paste. The large ones are too big and will not chop ingredients well. Prepare the chilis. Remove the seeds using kitchen gloves. Soak the chilis in hot water for 10 minutes or 20 minutes in warm water until the chilis are soft. Using about one cup of warm water is all you need for soaking the chilis. Drain the water and pat dry the chilis.Tom yam pla ( Thai: ต้มยำปลา) is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup. [11] Fish sauce. Use good quality fish sauce as it is the main seasoning. Watch my fish sauce tasting/guide video for recommendations. In place of traditional ingredients like makrut lime leaves, lemongrass, galangal, fresh tomato, Thai chilies, and tamari I subbed lime peel, green curry paste, ginger, canned tomatoes, serrano pepper, and coconut aminos. Add the chilies and salt to a mortar and pestle. The salt not only helps with seasoning, but will also help break down the chilies. Pound them until they start to become a paste. 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.