No artificial colours, flavourings or preservatives. Gluten free. Tom Yum paste. A blend of traditional Thai herbs including lemongrass, galangal and kaffir lime leaves make the base for this classic Thai soup.
Lemongrass, Rice Bran Oil, Salt, Sugar, Galangal, Onion, Water, Chilli, Garlic, Lime, Dried Shrimp, Kaffir Lime Leaves, Citric Acid
Preparation & Storage
- Tom Yum Soup: Serves 4You will need:2-3 tsps Thai Taste Tom Yum Paste150g large raw prawns, shelled12 thinly sliced mushrooms8 baby sweetcorn, halved1 tsp Thai Taste Fish Sauce1 limeTips: To create 'Tom Yum Nam Khon' - a creamier, smoother version of the classic Tom Yum, simply add 200ml of Thai Taste Coconut Milk.1. Stir 2-3 tsps of Thai Taste Tom Yum Paste into 500ml of boiling water.2. Add the prawns, mushrooms and baby sweetcorn, then simmer on low heat until the aromas are released (10mins).3. Season to taste with Thai Taste Fish Sauce and the freshly squeezed lime juice.Add coriander leaves and sliced red chillies to garnish. You may substitute prawns with diced chicken.
Store in a cool dry place. Once opened, keep refrigerated and use within 2 months or keep frozen for up to 6 months (transfer contents to a suitable container).