Thai Tom Yum Paste Food
THAI TOM YUM PASTE
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.
Provided by Char
Categories Asian (by cuisine)
Time 30m
Number Of Ingredients 11
Steps:
- Rinse then soak the dried red chilies in a bowl of warm water, and the tamarind paste in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
- Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
- Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
- Pour the tamarind juice into a food processor along with the sliced dried red chili, fresh red chili, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (optional), and cilantro leaves.
- Blend the ingredients into a paste.
TOM YUM PASTE
This Thai Tom Yum paste is more than a just a soup base. It also makes an exquisite marinade for all types of fish, seafood and meat.
Provided by Darlene Schmidt
Categories Soup Sauce Ingredient
Time 12m
Number Of Ingredients 13
Steps:
- Use in Tom Yom soup or as a marinade and enjoy.
Nutrition Facts : Calories 317 kcal, Carbohydrate 45 g, Cholesterol 6 mg, Fiber 5 g, Protein 9 g, SaturatedFat 1 g, Sodium 3986 mg, Sugar 21 g, Fat 14 g, ServingSize 3/4 Cup (1 Serving), UnsaturatedFat 0 g
THAI SOUP PASTE (TOM YUM)
This is the soup paste I use to make my Tom Yum Het. It can be stored in an airtight container in the fridge for about a week.
Provided by KristinV
Categories Thai
Time 5m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Using a food processor grind all the ingredients to a smooth paste.
Nutrition Facts : Calories 1038.5, Fat 60.1, SaturatedFat 7.6, Sodium 119.5, Carbohydrate 122.9, Fiber 19.7, Sugar 67.1, Protein 25.9
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- It’s all about the herbs. There are three herbs that must be added to tom yum to achieve that distinctive flavor: kaffir lime leaf, lemongrass and galangal.
- Don’t go overboard with spice. The beauty of tom yum is the balance of the spice, sweet, savory and tartness. Nanthavatsiri says that people often add too many chilies when cooking Thai cuisine in general, which can overpower one’s palate.
- Tailor it to your own tastes. There’s no one definitive recipe for tom yum. Nanthavatsiri says that it’s common for people to make the soup fitting to their preferences.
- It makes for an easy instant soup. Since the paste is basically the basis of the soup, you can use the it as a concentrate. Simply add some to boiling water, stir to dissolve and garnish to your liking!
- The possible applications are endless. Nanthavatsiri currently uses the paste in his lobster congee, which gives it the rich red color. He previously used a similar paste to make tom yum fried rice and has been experimenting with it by smearing it on a toasted baguette with boiled shrimp.
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