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.
QUICKIE TOM YUM SOUP
A quick & super simple soup. Tom Yum is a thai hot and sour soup, as well as being spicy. I don't really like cooking Tom Yum from scratch because its a very common dish, and whenever one gets the craving for Tom Yum, they want it here and now, rather than waiting hours for it! (TIP: Feel free to add seafood or substitute the vegetables inside to whatever your preference. It's Tom Yum Soup!)
Provided by Deux Petits Chefs
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
- Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
- Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
- Garnish with coriander and serve.
Nutrition Facts : Calories 94.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 30.9, Sodium 954.7, Carbohydrate 5.9, Fiber 2.1, Sugar 2.2, Protein 9.9
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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Estimated Reading Time 4 mins
- 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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