Tom yam paste

Tom yam paste is a concentrated base for preparing a popular Thai soup. It contains everything you need: red chili paste, lemongrass, galangal, lime, and other aromatic components. One jar saves time on chopping and grinding ingredients while preserving the authentic taste of the dish.

Aroma and Taste

Open the jar and you'll feel a sharp, herbaceous aroma with lemon notes. The taste is bright and multifaceted: first, the heat of chili hits you, then the freshness of lemongrass unfolds, followed by a subtle bitterness of galangal and the acidity of lime. The paste doesn't overpower but rather unites all these notes into a single harmonious profile.

Role in dishes

Tom yam paste is the base of a soup that is prepared in 15–20 minutes. You dissolve a few spoonfuls of paste in boiling broth, add seafood or meat, mushrooms, tomatoes, and coconut milk. The soup turns out rich, with a characteristic spicy and sour balance. But the paste works beyond soup too: it is added to sauces for pasta, marinades for meat, and dressings for salads with vegetables and herbs.

What goes well with

• Coconut milk — creates a creamy base, softens the heat
• Seafood — shrimp, squid, mussels reveal the pasta's aroma
• Mushrooms — button or oyster mushrooms add umami and texture
• Fresh herbs — basil, cilantro, mint complete the flavor
• Fish sauce — enhances depth and saltiness
• Lime — fresh juice highlights acidity

Selection and Storage

When choosing, pay attention to consistency: the paste should be uniform, without oil separation and sediment. The color ranges from light red to dark brown, depending on the manufacturer. Check the production date and ingredients: good paste contains only natural ingredients without preservatives and thickeners.

Store the sealed jar in a dark cool place. After opening, transfer the paste to a glass container, cover with a lid, and keep in the refrigerator for up to three months. Stir well before use — the oil may separate. If the paste thickens, dilute it with a small amount of water or oil.

Kitchen tip

Start with one tablespoon of paste per liter of broth, then add to taste. The paste is concentrated, and it's easier to increase the heat than to reduce it. If the dish becomes too spicy, add coconut milk or cream — they will neutralize the heat without removing the aroma.