Tom Yum Paste Recipes
TOM YUM SOUP RECIPE
Tom Yum soup is the most famous Thai soup in the world for a reason. Although it looks deceptively unpretentious, it is packed with a bold, citrusy and savory flavor. You will feel the bursting taste from the fresh Thai herbs with a pop of spicy heat lingering in your mouth.
Provided by KP Kwan
Categories Soup
Time 45m
Number Of Ingredients 19
Steps:
- Clean the shrimp heads and shells thoroughly with water. Boil them in a pot of water, about 1.5 liters, for fifteen minutes.
- Strain the stock through a wire mesh strainer.
- Cut the spices (Ingredient B) accordingly.
- Place ingredients B in the boiling stock, and let it simmer for fifteen minutes. After fifteen minutes, remove these ingredients from the stock.
- Add the mushrooms to the stock, followed by the shrimp, coriander stems, and tomato wedges. When the shrimp is cooked through, reduce the heat to low.
- Add ingredients D to the soup.
- For the creamy version, add the evaporated milk and the additional amount of Thai chili paste as in ingredient E.
- Garnish with coriander leaves.
Nutrition Facts : Calories 677 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 434 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 60 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 3678 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
HOMEMADE TOM YUM PASTE RECIPE
Yield 1 small jar
Number Of Ingredients 10
Steps:
- Place all of the ingredients in a mortar and pestle and grind until a chunky paste forms. For the speedier option, place the ingredients in the bowl of a food processor and blend to form a paste.
- Place in a sterilised glass jar and keep in the fridge for 2 - 3 weeks.
Nutrition Facts :
EASY TOM YUM FISH RECIPE
Quick & easy Tom Yum Fish recipe, a twist on the traditional Thai soup, bringing all that sharp & zingy flavours to pair with rice
Provided by ET Food Voyage
Categories Dinner Main Course
Number Of Ingredients 11
Steps:
- Heat a tablespoon of oil in a pan/wok over medium-high heat. Fry ginger, garlic, and lemongrass for a minute until fragrant.
- Add in the sliced onions, saute for 5 minutes until softened.
- Stir in Tom Yum paste and Kaffir Lime Leaves. Cook for about 5 minutes until the colour starts to deepen.
- Season with fish sauce and stir in water (adjust accordingly to your desired consistency).
- Add in salmon fillets, making sure they are well-nestled in the sauce. Turn to low heat, cover and simmer for 7-10 minutes until the salmon's cooked through.
- Sprinkle in spring onions and allow to cook for another 2 minutes until the spring onions start to wilt.
- Garnish with more spring onions if you like and serve immediately.
Nutrition Facts : Calories 187 kcal, ServingSize 1 serving
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
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5/5 (3)Total Time 10 minsCategory Side Dish, Soup
- Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.
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- Combine all the spices and seasonings for the Creamy Tom Yum Pasta in a small bowl. Cover and set aside until needed.
- Heat olive oil in a medium sized sauté pan over medium-high heat. Once hot, add all of the seafood, kosher salt, freshly cracked black pepper, and lime juice. Sauté for a minute, then add the garlic and give everything a good stir to combine. Cover the pan and steam for 2-3 minutes. Uncover the pan and transfer the shrimp and squid to a clean bowl once they have just cooked through. Cover again and steam the clams for a further 2-3 minutes, or until their shells have opened. Then, switch off the heat. (Note: Discard any clams after this point if their shells are still closed tight. They are not suitable to eat.)
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Estimated Reading Time 4 minsPublished 2017-04-10
- 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.
TOM YUM FRIED RICE - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (8)Category Asian RecipesCuisine RiceTotal Time 20 mins
- Heat up a little bit of oil in a wok and fry the beaten egg into an omelet. Use the spatula to break the omelet into small pieces. Set aside. Heat up the remaining oil in the wok. Add the garlic into the wok and stir-fry until lightly browned and aromatic.
- Add the chicken, shrimp, straw mushrooms and stir-fry continuously until the chicken and shrimp turn opaque on the surface, then add the frozen peas and carrots. Add the Thai roasted chili paste and do a few quick stirs before adding the rice.
- Add the fish sauce and the egg into the wok. Stir continuously to combine all the ingredients. Remove the tom yum fried rice from the wok and add a couple of splashes of lime juice. Serve immediately with some bird's eyes chilies if you want extra heat.
TOM YUM SOUP RECIPE (ต้มยำกุ้ง) - AUTHENTIC THAI STYLE
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- Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.
- Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors.
- Coarsely break about 10 kaffir lime leaves - no need to cut them, just tear them - which is going to help release their flavor.
- 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).
- Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.
- Now prepare your shrimp (or whatever meat of choice you’re making tom yum with). Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles.
- 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.
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