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March 22, 2017
Making tom yum soup from scratch at home can be a bit of a struggle – simply because the ingredient list for the authentic version is way too long and it’s difficult to get everything in such small quantities for just one batch. Instead, it’s far easier to use a tom yum paste, especially if it’s one made with all-natural ingredients, like Mekhala’s Organic Tom Yum Paste – and since you only need to use a little paste each time, one jar will keep you going for many tom yum recipes to come!
For the most basic version of this recipe, all you need to do is to add stock or even just water to the paste; however, here I’ve added galangal, lemongrass, kaffir lime leaves and a quick stock made with the shrimp heads and shells, giving the dish some extra flavour. These ingredients can be easily found in grocery shops specialising in Thai or Southeast Asian products.
2 tbsp Mekhala Organic Tom Yum Paste 1 tbsp vegetable oil 1 litre water Salt to taste
For more of Gary’s food adventures, head to his blog Joie De Vivre.
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
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