Thermomix recipe for tom yam paste and soup from scratch

Posted by Divine Chef on

To make good spice paste, I have come to realise a good blender/processor is really important. Nothing beats my trusty Thermomix. I've compared output of my stock powder, and texture of my spice paste (also called rempah) with my friends who use regular blenders. Really, nothing beats the Thermomix in terms of the fine-ness of the powders, and smoothness of the texture of the spices. I decided to try making tom yam paste instead of using my chilli sauce then add various ingredients while cooking to see if there will be a more marked difference. I am convinced now that making tom yam paste is a better idea. So this is an update to my earlier post of using sambal chilli to make tom yam soup.

An update on 20/2/2017. I used the paste to make fried bee hoon and fried rice and these were absolutely delicious and only requires 1- 2 tsp of paste per person portion (depends on personal preference of spiciness and taste).

Tom yam paste chefanddivine thermomix recipe tom yam paste sauce

Chefanddivine tom yam paste from scratch

chef and divine tom yam paste from scratch ingredients required 

Tom yam paste chefanddivine thermomix recipe tom yam paste sauce

chefanddivine tom yam paste thermomix tom yam recipe

chefanddivine tom yam paste thermomix tom yam recipe


Ingredients for Tom Yam Paste

Step 1
  • 60g oil
  • 5 lemongrass white part
  • 3 chilli padi, seeds removed
  • 15 red chillies, seeds removed
  • 15 dried chillies, seeds removed
  • 200g red onion
  • 5 garlic
  • 5 shallots
  • 1 stalk of coriander leaves or 1/2 tsp of coriander powder
  • 30g galangal
  • 1 tsp belacan 
  • 16 kaffir lime leaves, stems removed
  • 45g water
  • 2 ginger flowers (optional)

Step 2

  • 80g lemon/lime juice
  • 1 TBSP bean paste
  • 1 TBSP muscovado sugar
  • 2 TBSP fish sauce

Directions to make Tom Yam Paste (Tom Yam Rempah)

  • Blend everything in (1) <MC, 1min, speed 10>
  • Add step 2 except the juice. Cook >15min, Varoma, speed 2>
  • Use the simmering basket to dry the paste if the mixture is too wet
  • Add the juice during the last few minutes (to avoid the sauce turning bitter)


To make Tom Yam Soup, simply use the paste and add these ingredients below :-

Soup ingredients (one family pot quantity)

Step 1

  • 1.4 litre water
  • 3 lemon grass, white part only
  • 1 piece of galangal, 40g
  • 5 chilli padi
  • 10 lime leaves
  • 5 cloves of garlic
  • 5 TBSP Tom Yam Paste (above)
  • 1-2 tsp fish stock powder
Step 2
  • Prawns with shell, octopus and fish slices (about 300g)
  • 1 red onion (cut into wedges)
  • 1 large tomato
  • 2 large abalone mushrooms (slices diagonally)
  • 100g lime juice
  • 2 tsp sugar
  • 100g evaporated milk (or 1 TBSP condensed milk and the rest fresh milk)
  • 6 TBSP fish sauce (add slowly to ensure the taste is just right for you)
  • Egg tofu in slices
  • Vermicelli (optional)

Directions <Thermomix Directions>

  • Place (1) into mixing bowl and cook <15min, varoma, speed 1>
  • Add onion and tomato <3min, varoma, speed 1>
  • Add prawns, mushrooms, sugar <5 min, varoma, reversed,stir>
  • Add milk <1min, varoma, reversed, stir>
  • Serve immediately with rice

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