Hear me out on this… it’s really good! Think about it, how many of you add a squirt of Sriracha to your cheese on toast? This is really no different! Spread your toast with a thin layer of tom yum paste (and, sliced tomatoes if you’re feeling decadent) before adding cheese. Grill until bubbling and enjoy! If cooking for two, use only half the paste as a marinade and save the rest to make a delicious side sauce. Place half the paste in a small saucepan. Add 3 to 4 tablespoons coconut milk or fresh cream. Stir as you bring the sauce to a light simmer (avoid boiling, or you will lose the fresh flavor of this sauce). Drizzle over your entree, or serve on the side. Equally delicious over rice or new potatoes.

Other suitable mushrooms for tom yum are shiitake mushrooms, button mushrooms, straw mushrooms, and shimeiji mushrooms. Tomato Tom yam Pork Ribs ( Thai: ต้มยำซี่โครงกระดูกอ่อน), made with pork ribs. The hot and spicy broth compliments well other Thai dishes. In restaurants in Thailand, Tom Yum comes in a fire pot with hot flame flaring from the chimney in the middle. Dried Chillies: You will need to prep the dried chillies before using. Simply pour boiling water over the chillies and let it soak for about 5 minutes. Then drain, and cut the chillies to smaller pieces for easier blending.Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chilis, shallots, and garlic. For shrimp-based soups, shrimp shells and heads may also be simmered, to extract their flavor. These ingredients are often then removed as their flavor is now extracted and many aren't edible. However they may be left in, as an aid to presentation. [5]

The aromatic: The trio of Thai ingredients forms the base of the tom yum flavor. I am referring to the combination of lemongrass, galangal, and kaffir lime leaves. You also need Thai bird’s eye chilies for the spiciness. You may also add some garlic and shallots to enhance the taste. If you will be freezing the Tom Yum Paste, I recommend freezing them in ice cube trays (1 tablespoon in each cube) for convenience. You’ll be able to take and thaw just the right amount that you need. Recipes with Thai Tom Yum Paste kaffir lime leaves, torn into three pieces each leaf (Thai lime leaves taste like grapefruit leaves of Vietnam)This particular version is also referred to as ‘tom yum nam khon,’ a variety with coconut milk (or evaporated milk). The Step By Step Instructions When using a mortar and pestle method, be careful that some hot ingredients might bounce out of the mortar. Use a kitchen towel to lightly wrap around the opening of the mortar for extra caution. Eyeglasses are helpful as a safety tool, too. (:

You can substitute the shallot with yellow onion, which is a personnel preference as I have seen various Thai restaurants adopt different approaches. Cut the shallot into half if they are too big. Note:

Looking for a creamy version of tom yum soup?

Put the eggs in a saucepan and add cold water and a teaspoon of salt until the eggs are just submerged. Cover with a lid, bring to a boil, then turn down to a rolling simmer and cook for six minutes. Drain, run the eggs under cold water, then peel, cut in half and set aside. It's ready to serve! Note: the herbs are for infusion purposes only and are not meant to be eaten; however, they're traditionally left in the soup for garnish. Why We Love It: The smell of lemongrass is a little overwhelming with this Tom Yum soup base, but the flavor is almost the same as what we’re looking for. To store leftovers , place it in an airtight container and refrigerate for up to 10-14 days. For reheating, use either the stovetop or microwave. tom yam". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.)