Thai Tom Yam Paste 400g

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Thai Tom Yam Paste 400g

Thai Tom Yam Paste 400g

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I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chili flavor but not as much heat. Why We Love It: This Tom Yum paste is among the most affordable spicy dish additions. It imparts enough spiciness to any Thai soup recipe you want to try. The flavor of lime juice can be destroyed by prolonged boiling, so it is best to add only at the final stage of cooking, preferably after turning off the heat. Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), then your soup is ready to serve. Enjoy! You can store any leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.

These three items are not for eating, as they are ar hard and tasteless after boiling. However, many cooks like to leave them in the bowl while serving, mainly for decoration purposes (and to show the tom yum is made from the real ingredients, not from the store-bought tom yum paste). Thai people know that they are not edible, but if you have guests who never try tom yum, gently remind them not to chew on them. In a large pan, first heat up the coconut oil, then add the crushed spices mixture and saute lightly for just a minute. A mini food chopper or processor is key to making the paste. The large ones are too big and will not chop ingredients well. Cut this part on the bias into three or four sections, depending on the size. Some people like to bash them to release the flavor much faster, but I prefer to leave it for aesthetic reasons. I can extract the flavor by boiling it slightly longer.Add the tamarind paste and use the pestle to stir to blend the ingredients in the paste form together.

I like to cut these chilies right by the kitchen sink so that I can leave the tap water running at a slow flow – I can easily rinse the seeds out under the tap water as I cut into each piece. 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. If you’re using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out. Food Processor vs. Mini Chopper:It’s best to use a mini chopper or mini food processor since the larger food processors the small ingredients can’t get broken down as well.Dried Guajillo chilies substitute: The same amount of Dried Ancho chile or the Pasilla Negro chile. In Thailand they use dried Thai Spur chilies, but I have trouble finding them in America. Oyster mushrooms, or another type of Asian mushrooms such as shimeji, enoki or fresh shiitake. If you can find them, straw mushrooms are the most common type used in tom yum in Thailand. Don't use button mushrooms, they're not nearly as good in soups. Add all the ingredients to the mini food chopper, and a few tablespoons of the chili soaking liquid.

You can substitute the shallot with yellow onion, which is a personnel preference as I have seen various Thai restaurants adopt different approaches. Cut the shallot into half if they are too big. Note: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. If you’re looking for longer-term storage, freeze the soup in single-serving freezer bags, where it will stay good for 2-3 months. Looking for a creamy version of tom yum soup?

Remove and use immediately for cooking. Store any leftovers in an airtight container in the refrigerator for up to one week and 3 months in the freezer—no need to fry your Tom Yum paste, especially if you will use it immediately. 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. Tom Yum paste has recently become a staple ingredient in my travelling box of foodie bits. I’m sure you all have a jar or two of Patak’s curry paste and Mae Ploy Thai green curry paste in your fridges but do you have Tom Yum paste? You bloody should! Salt: Helps to break down the chilies and elevate the flavors and bring them all together. How to make Tom Yum Paste: Step by Step

What ingredients do I need to make tom yum soup with paste?

But if you want a paste for a stir-fry, you could try to substitute it with Thai Red Curry Paste, but it will taste very different. Is Tom Yum Paste spicy? Once Tom Yum Paste is properly cooked, it is ready for use! This can keep in a jar for 4-5 months in the fridge. Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice. Step 2. Toast the dry spices. Dry toasting the white peppercorns and coriander seeds.Once cooled, grind in a spice grinder into a powder form. Cilantro stems. Use fresh cilantro roots like the traditional Tom Yum Paste if available. Otherwise, use the largest lower parts of the cilantro stems as a substitute.

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