HERBAL AND SPICES FROM THAILAND > ORGANIC > PORK WITH CURRY > ASIAN FOOD
Net Weight 100g
For 3 - 4 Serving
Organic Tom Yum Paste - Always care for you.
Discover now the culinary world of Thailand with our aromatic spices and organic curry pastes!
For processing only spices, which are maintained under constant loving supervision, harvested and immediately processed very gently.
Organic Tom Yum Paste with Coconut Cream & Kaffir Lime Leaves
Most Well Known Thai Hot & Sour Soup
How to use:
Tom yum works wonder with all type of chicken, fish, seafood and mushrooms. You will enjoy the authentic Thai taste, which is a sumbination of savoury taste and abundance of Thai herbs.
Working time: approx. 30 min.
Difficulty level: easy
Heat water in a pot, add tom yum paste, stir well. Add mushrooms and onion and continue lightly boiling another 5 minutes. Add shrimp and cherry tomatoes. Cook 3 - 4 minutes, or until shrimp are pink and plump. If you want spice, add fresh chili, or chili flakes. If too sour for your taste, add a little brown sugar. Serve with fresh coriander sprinkled over, and Enjoy!
Tom Yum Goong is a Thai soup that's meant to be eaten with a variety of other Thai dishes. Thai's don't eat as an individual bowl of soup, it's a communal dish that goes together with other dishes and eaten with rice.
Ingredient List – Tom Yum Paste
Delivery time 1 - 2 weeks.
Only valid for deliveries to Europe and USA.
For deliveries to other countries, the time may vary.
Tom yum is a Thai soup, usually cooked with shrimp. Tom yum is widely served in countries neighbouring Thailand - and has become popular around the world.
Literally, the name "tom yam" derives from two Thai words: "tom" and "yam". "Tom" refers to the boiling process, while "yam" refers to a Thai spicy and sour salad. Indeed, tom yum has distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth comprises stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
Commercial manufacturers of tom yum paste crush all the herb ingredients and stir-fry them in oil, then add seasoning and other preservative ingredients. The bottled or packaged paste sells around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
Tom yum goong or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient. The dish originated during the Rattanakosin Kingdom.
Tom yam pla is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.
Tom yum gai or tom yam kai is the chicken version of the soup.
Tom yum po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Tom yam nam khon is a more recent variation. Almost always made with prawns as a main ingredient, a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galanga is the dominant flavour of the coconut milk-based soup.
In the modern popularized versions the soup contains also mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam is added: this gives the soup a bright orange color and makes the chili flavor more pronounced.
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