Back when I first started this blog, I did several introduction posts, including one about flavourings and sauces I use. Since then, I do talk about what I use in my recipe posts or other posts talking about what I’ve cooked. However – there are sauces I use everyday and often – most of which has already appeared, and then there are sauces which I picked up because they were discounted, because they sounded interesting, or just randomly somehow. Some of them I may already be familiar with, but some totally not. Anyway, I decided to create a new category of posts, and each one will talk about one specific sauce/dip/marinade/paste/etc that I have tried.
To start it off, today I’m going to introduce “Tom Yum Soup Paste” by Thai Boy. I got it from Loon Fung and I have so far tried it in several dishes. I made tom yum soup with monkfish and prawns to have with noodles and it was yummy. I’ve also used it in stir fries and that was yummy too. The ingredients as listed on the label are: Oil, Garlic, Shallots, Chilli, Sugar, Salt, Lemongrass, Galangal, water, citric acid, MSG. Which means it’s vegan! (some aren’t).
It is moderately spicy, savoury, tangy and very fragrant. It isn’t inherently super spicy, so I would say if you want your soup or dish to be more spicy, do add some chilli on top. It may not have been intended for stir fries (the label says soup paste after all), but I have used it in a stir fry and it does taste good. As far as ratios go… for a soup I think 1 tbsp to every bowl of water. For stir fries – around 1 tsp to 1 tbsp depends on how much you’re making.
Things to go with it – everything really. In it’s natural environment – chilli and fish sauce would be it’s natural cultural companions. In a london kitchen… it can go with anything. 🙂 Enjoy!