Tom yum paste
A Thai spice paste used for making the traditional hot-and-sour soups including tom yum goong (with prawns), tom yum gai (with chicken) and tom yum pla (with fish). In Thailand, tom yum soup is not only an essential dish for relieving headcolds, increasing vitality and improving the blood, its quality is considered the measure of a chef. Fortunately for those not skilled in the art of blending the myriad herbs and spices required for tom yum, ready-made pastes are widely available. These are a mixture of herbs and spices (lemongrass, kaffir lime leaf, coriander, garlic, chillies, galangal and shallots are typical) which are crushed and stir-fried in oil before being preserved.
In the kitchen
Branch away from the clear chicken and prawn tom yum soups well known in Thai restaurants by adding slices of fresh pork or even fish roe (cod, salmon, hake) to the broth. Canned sardines are another interesting option. Alternatively add coconut milk to give tom yum nam khon. Splash a little diluted tom yum broth into stir-fries for a fiery flavour, or, for an exciting fusion dish, stir a spoonful into mashed potato until well blended.
Varieties
Large plastic tubs of tom yum paste are readily available in the UK however in specialist Asian grocers you may also find tom yum stock cubes, which have the same purpose.
Preparation
Stir a few spoonfuls of the paste in hot water or stock until it has dissolved, then make a soup by poaching the chosen meat and vegetables in the broth. Add fish sauce, lime juice and fresh coriander if desired.
