Tom Yum Paste
Tom Yum is one of Thailand's most legendary culinary creations, beloved for its perfect balance of spicy heat and zesty tang, highlighted by the refreshing essence of lime juice and kaffir lime peel. This dish can include a variety of ingredients such as chicken, pork, fish, or seafood. All elements harmonize in a culinary masterpiece. However, it's the shrimp variation, known as "Tom Yum Goong" (ต้มยำกุ้ง) in the Thai vocabulary, that has gained international recognition as one of Thailand's culinary treasures.
The term "Tom Yum" comes from a combination of two Thai words. "Tom" refers to the boiling method used, while "Yum" means a Thai salad. In fact, Tom Yum stands out due to its distinct combination of spicy heat and tangy flavor, enhanced by a fragrant mixture of spices and herbs, generously blended into the broth. The basic broth is a mixture of stock and fresh ingredients, including lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
Tom Yum paste ingredients
🌶️ Salt 25%
🌶️ Sugar 21%
🌶️ Palm kemel oil 19%
🌶️ Lemongrass 9.5%
🌶️ Flavour enhancer (Monosodium glutamate) 4.9%
🌶️ Acidity regulator (Citric acid) 4.2%
🌶️ Chill powder 3.5%
🌶️ Tamarind paste 3.5%
🌶️ Shallot 3.5%
🌶️ Garlic 3.5%
🌶️ Galangal 2%
🌶️ Lime juice 0.4%
How to make Tom Yum Goong (shrimp Tom Yum soup)
💡 Dip the package in hot water for 1 minute. Cut open, the paste will come out easily.
✅ Boil 2 cups (480 ml.) of water.
✅ Add the contents of this packet to the boiling water.
✅ Add 200 grams of shrimp and 100 grams of mushrooms.
✅ Add fish sauce or salt and lime juice to taste.
