Step 7. Add the tamarind paste and use the pestle to stir to blend the ingredients in the paste form together. Step 4. Add the lemongrass and galangal. These two ingredients are the toughest and most fibrous ones on the ingredient list. Pound these away until a smooth paste forms. This will be your hardest part about using the mortar and pestle. You might have had creamy versions of tom yum soup...so what's up with those? Assuming you weren't actually having tom kha, there's a very modern version of tom yum in Thailand called tom yum goong nam kon or "creamy tom yum with shrimp". To store leftovers , place it in an airtight container and refrigerate for up to 10-14 days. For reheating, use either the stovetop or microwave. The kaffir lime leaves: You can substitute the lime leaves with bay leaves, though it will affect the flavor as they aren’t a direct substitution.

Overview of Tom Yum soup from late 19th-century Siam to present day Thailand". Thaifoodmaster . Retrieved 25 January 2017. Whenever I visit Bangkok, I can see a similar fast-paced lifestyle to what I’ve seen in Europe. I truly hope that our Thai tradition of making food from scratch doesn’t fade away in a world that’s switching to a such a modern lifestyle. As for me, I’ll always cherish creating food from zero. Ingredients Once boiling, stir in 2-3 tbsps of the Tom Yum Paste, your prawns or proteins of choice, mushrooms, and fish sauce to season. That’s it! Lemongrass. An important ingredient for making many Thai pastes, including this Tom Yum paste. Adds an aromatic citrus flavor to the paste. Add shallots and garlic. Pound away to a smooth paste. Are you getting your forearm workout yet? (;

How to Make Thai Tom Yum Paste

Lemongrass: We just need the white inner core of this. See my post on ‘how to prepare lemongrass’ if you need more information on this. a b "Tukang masak bercuti Raya, kita pula yang berlapar". Free Malaysia Today (in Malay). 29 June 2018 . Retrieved 21 June 2021. Add all the ingredients into a food processor and blitz away until you get a fine paste. Pause a couple of times to scrape the edges of the food processor with a spatula. Add more water as needed, but not too much. Fish sauce. Use good quality fish sauce as it is the main seasoning. Watch my fish sauce tasting/guide video for recommendations. Cut off the chilies’ stem, then bash the chilies with the knife and cut them into two sections. Lime juice

Clay's Kitchen: Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย". panix.com . Retrieved 27 February 2015. You still need to prepare the other fresh ingredients after this stage. It does not take too much time as the bulk of the work has been done. Types of tom yum soupMake sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice. Step 2. Toast the dry spices. On medium heat, dry toasting white peppercorn and coriander seeds until fragrant, 3-4 minutes. Tom yam nam khon ( Thai: ต้มยำน้ำข้น) is a more recent variation from the 1980s. [8] common with prawns as a main ingredient, evaporated milk or non-dairy creamer powder [8] is added to the broth as a finishing touch. Boil your tom yum for another minute or so and then turn off the heat. You don’t want your tom yum to be overcooked. The mushrooms and onions should be soft, and then it’s ready. Makrut lime leaves (previously known as kaffir lime leaves). If fresh isn't available look for frozen. Dried can work, but double the amount. For more info on this, watch my guide to makrut lime leaves video.