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Tom yum paste
冬陰功醬
A jarred paste of chilli, lemongrass, galangal, lime leaves, shrimp and fish sauce fried together, red and oily. A few spoonfuls in stock give a tom yum soup or hotpot broth its hot and sour base, and fresh aromatics and lime juice lift it further.
Cautions: read first
- Usually contains shrimp (crustacean) and fish, and some contain soy; read the jar.
- Refrigerate once opened and use a clean spoon.
Preparation
Fry it with the aromatics first, then add the stock.
Origin
Thailand. Jars in the supermarket's Asian aisle labelled tom yum paste, with a wider choice at Chinese and Thai grocers.
Availability in Australia
Easy to find
