Thai Tom Yam Paste 400g

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Dried red chili peppers. Use Thai bird’s eye chilis, Piri Piri chilis, Thai long chilis(Prik Chee Fah), De Arbol, or dried Serrano chilis. Use as much or as little as your taste buds can handle the spiciness. Dried red Thai chili peppers: These peppers add the fruity, earthy, spicy flavor to the Tom Yum paste. Lemongrass. An important ingredient for making many Thai pastes, including this Tom Yum paste. Adds an aromatic citrus flavor to the paste. Galangal. Galangal is distinctive in flavors. Do not use fresh ginger as a substitute. They are not the same thing.

Put the eggs in a saucepan and add cold water and a teaspoon of salt until the eggs are just submerged. Cover with a lid, bring to a boil, then turn down to a rolling simmer and cook for six minutes. Drain, run the eggs under cold water, then peel, cut in half and set aside. Add three tablespoons of evaporated milk and two tablespoons of additional Thai chili paste to the soup.The shrimp won’t take long at all to cook; only a minute or two. It is important not to overcook the shrimp or they will turn rubbery. Reduce the heat and keep it at a constant boil with the lid on for fifteen minutes, enough to extract all the flavor.

Salt. Use to help break up the chilis into a paste. It also serves as a preservative to keep many Thai pastes in the fridge and freezer longer. Cut off the chilies’ stem, then bash the chilies with the knife and cut them into two sections. Lime juice Ground white peppercorn and coriander powder can be substituted for whole seeds. Use only half the powdered spices as specified in the recipe card. There's no need to toast the ground spices before making the paste. In Thailand they traditionally use a large 9″ or so sized stone mortar and pestle to break down Thai curry pastes and Thai chili pastes. There is more room in the larger ones to hold all the ingredients, and since the pestle is larger and heavier it’s more powerful.The ingredients in Tom Yum Paste are basically the herbs and aromatics used in the soup, but blended up! That’s it! There is the additional use of dried chilli paste – this is the Thai-Malaysian influence right there. I also added a couple extra ingredients in my recipe, but feel free to skip. Clay's Kitchen: Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย". panix.com . Retrieved 27 February 2015.