Thai Tom Yam Paste 400g

Product Information

The aromatic: The trio of Thai ingredients forms the base of the tom yum flavor. I am referring to the combination of lemongrass, galangal, and kaffir lime leaves. You also need Thai bird’s eye chilies for the spiciness. You may also add some garlic and shallots to enhance the taste. 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. Prepare the chilis. Remove the seeds using kitchen gloves. The heat from the seeds is potent and can burn your skin and cause discomfort for hours. Soak the chilis in hot water for 10 minutes. 20 minutes in warm water. Or until the chilis are soft. Drain the water and pat dry the chilis. Cut off the chilies’ stem, then bash the chilies with the knife and cut them into two sections. Lime juice Add the tamarind paste and use the pestle to stir to blend the ingredients in the paste form together.

Step 2. Toast the dry spices. On medium heat, dry toasting white peppercorn and coriander seeds until fragrant, 3-4 minutes. Shrimp paste. Do not skip the shrimp paste if you want the traditional authentic flavor. It adds the extra umami flavors that make the paste extra flavorful.I serve half of the tom yum soup as the clear soup and keep the other half in the pot to prepare the creamy version. Use a spice grinder if you have a small food processor. Make the paste in batches and combine it in a small bowl. Fresh ingredients! You know what's in your paste! Use only fresh and natural ingredients to make a paste with minimal preservatives.

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. 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. Tom yum sauce is a popular Thai sauce and it’s easy to see why. Because it is flavorful, healthy, and soothing, you can prepare it for a variety of dishes. In traditional Tom Yum sauce, shrimp or pork, as well as fish sauce, are used, but vegan options are also available. If you want an exciting, flavorful sauce for your Thai dishes, Tom yum is a great choice. Vegan Tom Yum Paste Uk

Preparation of Tom Yum Paste

Step 8. And finally. The only thing left at this point is the shrimp paste! Add the shrimp paste last and grind together well with your pestle. The shrimp paste is the softest ingredient on the list and should be the final item added to the mortar and pestle. It helps bind all the ingredients together into a smooth, soft paste. Step 7. Add the tamarind paste and use the pestle to stir to blend the ingredients in the paste form together. 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.