{"id":132609,"title":"Tom Yum Paste","modified":"2026-06-13T11:16:47+02:00","plain":"A delicious traditional Tom Yum soup paste recipe you can use as a base for soups, or stir into fried rice and stir-fried noodles\n\n\n\nWhat is Tom Yum paste?\n\n\n\nClassic Tom Yum soup is made by simmering ingredients such as lemongrass, galangal, shrimp, and makrut lime leaves. Its sweet-savory balance comes mainly from fish sauce and palm sugar.\n\n\n\nTom Yum paste, sold in stores as Tom Yum Paste, packs all the flavors you love in Tom Yum Talay soup into a wonderfully convenient concentrated base. Use it to make a Thai Tom Yum soup in no time, or add a spicy kick to your Asian hot pot broth.\n\n\n\nThe delicious Tom Yum soup recipe\n\n\n\nIt is widely used as a soup base, but it also works beautifully in stir-fries, marinades, sauces, and many other preparations.\n\n\n\nTo make Tom Yum soup, simply add 1 tablespoon of the paste to about 500 ml of boiling water or chicken broth. Then add your favorite Tom Yum soup ingredients, such as shrimp, mushrooms, fresh cilantro, and a squeeze of fresh lime juice. Add 1\/2 teaspoon of shrimp paste as well, and you won\u2019t even need whole shrimp to get a deep, full flavor!\n\n\n\nHow to store Tom Yum paste\n\n\n\nTom Yum paste will keep in the fridge for 1 week, or in the freezer for 6 months. Tip: freeze it in ice cube trays so you can easily portion out small amounts.\n\n\n\n\n\n\tThai Tom Yum Soup Paste\n\t\t\n\t\t\t\n\t\n\t\tmortierWok\t\n\t\n\t\t12 g dried red chilies30 g lemongrass (chopped)30 g galangal (chopped)2 leaves makrut lime (stems removed)4 cloves garlic (minced)50 g shallots (chopped)5 tablespoons fish sauce3 tablespoons palm sugar10 tablespoons neutral oil5 tablespoons tamarind paste1 teaspoon salt\t\n\t\n\t\tSoak the dried chiliesSoak the dried red chilies in warm water until softened, about 30 minutes.Mortar and pestle methodUsing a stone mortar and pestle, pound the dry ingredients first: lemongrass, salt, galangal, and makrut lime leaves. Pound until a fine paste forms. Add the chilies, garlic, and shallots, then pound into a paste. To finish, add the fish sauce, palm sugar, and tamarind paste. Mix until the palm sugar has dissolved.Heat a nonstick skillet, wok, or pot over medium-low heat and add the oil. Once the oil is hot, add the pounded mixture and fry until fragrant, about 2 minutes.Food processor methodTransfer all the herbs and spices to a food processor. Blend until a bright red paste forms.Heat the oil in a skillet over medium heat. Add the paste and fry until fragrant, about 2 minutes.\t\n\t\n\t\tTom Yum paste will keep for 1 week in the refrigerator or 6 months in the freezer. Tip: freeze it in ice cube trays so you can easily portion out small amounts.\n\t\n\t\n\t\tCondimentTha\u00eflandaise\t\n\n\n\n\n\nThis recipe was contributed by Praew from the English-language blog \u201cHungry in Thailand\u201d, which is packed with traditional Thai recipes!","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132609"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132609\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/11967"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}