Tom Yum Paste by Chef’s Choice is made from the finest selection of quality Thai ingredients. Use this paste to create an authentic tasty Thai dish in just minutes with the aromas of lemongrass, red chili, garlic, and shallots. It’s versatile, just add your choice of veggies and tofu!
Easy Cooking Directions:
Place stock or water in a large saucepan and bring to a boil. Stir in Chef’s Choice Tom Yum Paste and cook for 2 minutes. Add sliced galangal, sliced lemongrass, and lime leaves. Add tofu or your own choice of a vegan protein choice and favourite vegetables and simmer until cooked. Add Lime Juice and season as required. Garnish with coriander leaves and serve.
Packaged in a 220g glass bottle and sold by the case of 24 units per case.
Herbs (Coriander, Garlic, Lemongrass, Red Chilli, Shallot) 54%, Sugar 20%, Soya Bean oil 12%, Salt 12%, Citric Acid 2%
Vegan. No MSG or Preservatives added
Chef’s Choice helps you create authentic Thai dishes that are vegan and customisable to your preference. With over 40 years in the food industry, Chef’s Choice believes in using all-natural ingredients that have their own benefits and delightful flavours to produce delicious vegan Thai dishes.
Recipe Idea: Tom Yum Noodle Soup
Tom Yum noodle soup
1 block firm tofu, mushed
2 tbsp scallion, chopped
2 tsp minced ginger
2 tsp sesame oil
1 tbsp soy sauce
2 tsp dark soy sauce
1/4 tsp salt
1/4 tsp ground white pepper
About 25-30 homemade or store-bought wonton wrappers
Tom yum soup & noodles (serve 2)
2 1/2 cups vegetables stock
1 small galangal, sliced
6 kaffir line leaves
3 stalk lemongrass, bottom white part & cut into strips.
3 tbsp Chefs Choice Tom Yum paste
1-2 small red chili sliced (optional)
2-3 tbsp fresh lime juice, adjust to taste
1 tbsp sugar
Salt and pepper to taste
2 servings of cooked @chefschoicefoods rice stick noodles
Handful of coriander
In a medium bowl, gather the filling ingredients. Spoon 1-2 tsp of filling mixture onto the wonton wrapper. Fold according to your preference. Make sure you seal all along the edges and get any air out. Heat up cooking oil in a wok or frying pan and deep fry the wontons until golden brown and crispy.
The Tom yum soup:
Bring the water and lemongrass, galangal, lime leaves, chili to the boil. Cook on low heat until fragrant, about 5 mins then add the Tom yum paste, mushrooms, and continue to cook for a few minutes until mushrooms are cooked. Turn off the heat, add in sugar, lime juice, and salt and pepper to taste.
Pour the Tom Yum soup over the cooked noodles and topped with fried wontons and some coriander. Serve immediately.