Tom Yum Paste Recipes
THAI SOUP PASTE (TOM YUM)
This is the soup paste I use to make my Tom Yum Het. It can be stored in an airtight container in the fridge for about a week.
Provided by KristinV
Categories Thai
Time 5m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Using a food processor grind all the ingredients to a smooth paste.
Nutrition Facts : Calories 1038.5, Fat 60.1, SaturatedFat 7.6, Sodium 119.5, Carbohydrate 122.9, Fiber 19.7, Sugar 67.1, Protein 25.9
POACHED TOM-YUM CHICKEN
This recipe is so easy, but the result is a restaurant-quality, succulent and amazingly tasty chicken breast. This recipe is suitable for all phases of the Dukan Diet, but can be enjoyed diet - or not! You can also use this same method and try different sauces, such as Barbecue, Honey-Soy, Mustard, the choices are endless (but the results, just as "Yum"!). Enjoy!
Provided by Mrs_Morris
Categories One Dish Meal
Time 30m
Yield 1 Chicken Breast, 2 serving(s)
Number Of Ingredients 15
Steps:
- If making the Tom Yum Paste above, simply place all ingredients for the paste in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste. Ready to use as a marinade, soup, etc.
- 1. Take 2 large pieces of plastic wrap (saran wrap), both the same size (approx 12").
- 2. Spoon 1 Tablespoon of Tom Yum paste in the middle of both sheets and place your chicken breast on top of paste. Spoon another Tablespoon of the paste on top of each chicken breast and carefully fold the plastic wrap tightly on top to cover.
- 3. Roll the plastic on either side of your chicken breast, being careful not to tear the saran, but making sure it is sealed tightly with no air bubbles. Once you've rolled the ends tightly to form a "rope" tie the ends together in a knot.
- You can let breasts marinade in the paste overnight, or for at least an hour before cooking. This will add lots of flavour, and make for the most tender poached chicken.
- 4. Place a saucepan of water on the stove-top filled about 3/4 with water and let it heat to a rapid simmer. (just make sure the saucepan is large enough to fit both chicken breasts in a single layer, you don't want them stacked on top of each other).
- 5. After the water has come to a rapid simmer (almost a boil), carefully place both chicken breasts (in their plastic "cocoon") into the simmering water and quickly reduce heat to a bare simmer so that only an occasional bubble breaks the surface. Place a lid on the pot, so it's just partly covered, and cook for about 10 minutes (it's a good idea to set a timer, as you don't want your chicken to overcook!). After 10 minutes, turn off the heat and close lid completely, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
- 6. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.
Nutrition Facts : Calories 315.9, Fat 15.2, SaturatedFat 5.3, Cholesterol 92.8, Sodium 2014.9, Carbohydrate 11.7, Fiber 0.8, Sugar 3.2, Protein 33.4
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- It’s all about the herbs. There are three herbs that must be added to tom yum to achieve that distinctive flavor: kaffir lime leaf, lemongrass and galangal.
- Don’t go overboard with spice. The beauty of tom yum is the balance of the spice, sweet, savory and tartness. Nanthavatsiri says that people often add too many chilies when cooking Thai cuisine in general, which can overpower one’s palate.
- Tailor it to your own tastes. There’s no one definitive recipe for tom yum. Nanthavatsiri says that it’s common for people to make the soup fitting to their preferences.
- It makes for an easy instant soup. Since the paste is basically the basis of the soup, you can use the it as a concentrate. Simply add some to boiling water, stir to dissolve and garnish to your liking!
- The possible applications are endless. Nanthavatsiri currently uses the paste in his lobster congee, which gives it the rich red color. He previously used a similar paste to make tom yum fried rice and has been experimenting with it by smearing it on a toasted baguette with boiled shrimp.
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