Thai kitchen tom yum paste


Organic Tom Yum Paste


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.

This product contains fresh material from Thailand. It is produced from natural ingredients that are organically grown, no any chemical material and farmed using sustainable metho

3,20 €

  • 0,15 kg
  • verfügbar / available
  • 6 - 10 Werktage / working days

Thai kitchen tom yum paste

Shipping information:

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.


Selected types

  • 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.

Organic Tom Yum Paste

Net Weight  100g  - for 3 - 4 Serving

Ingredients %

Organic Cane Sugar                15,00%

Organic Shallot                        17,00%

Organic Chili                             15,00%

Salt                                             11,60%

Organic Ginger                         11,00%      

Organic Lemongrass              15,00%

Organic Vinegar                      00,40%

Organic Kaffir Lime Leaves   03,00%

Organic Coconut Cream        12.00%

Thai kitchen tom yum paste