Mekhala Organic Tom Yum Paste

Tom Yum is Thailand’s most famous soup — a hot and sour broth defined by three aromatic pillars: lemongrass, kaffir lime leaf, and galangal. Unlike Thai curry, which is coconut-milk-based and thick, Tom Yum is a clear or lightly clouded broth that is tart from lime juice, spicy from dried chilli, and intensely fragrant from the aromatics. The name literally means “boiled sour” in Thai. Mekhala Tom Yum Paste contains all the traditional aromatics in concentrated stone-ground form — dissolve in hot broth and build your soup around it.

No. Mekhala Organic Thai Tom Yum Paste contains absolutely no fish sauce, shrimp paste, or any other animal-derived ingredients. It is 100% plant-based and vegan. This is very rare — most commercially available Tom Yum pastes and ready-made soups contain fish sauce and/or shrimp paste as primary ingredients. Mekhala delivers the same hot-and-sour aromatic depth entirely through organic plant-based ingredients.

Bring 2–3 cups of vegetable broth to a simmer. Stir in 2 heaped teaspoons of paste and dissolve. Add mushrooms (oyster, straw, or shiitake), tofu or prawns, and cherry tomatoes. Simmer 5–8 minutes. Remove from heat, then stir in fresh lime juice generously — this step is essential and must happen after cooking, not before (lime juice turns bitter when boiled). Garnish with kaffir lime leaves, fresh chilli, and spring onion. Serve immediately.

Tom Yum is a clear hot-and-sour broth — sour lime and spicy chilli are the dominant sensations, with lemongrass and kaffir lime as the defining aromatics. Tom Kha adds coconut milk to the same aromatic base — the galangal (kha in Thai) becomes more prominent, and the result is richer and creamier. You can make Tom Kha using Mekhala Tom Yum Paste by adding half a can of full-fat coconut milk to the broth in Step 2. Both styles work beautifully with this paste.

Mekhala Tom Yum Paste rates 3 out of 3 on our heat scale — hot. The heat comes from organic dried red chilli and fresh red chilli, and is bold and building rather than slow-burning. The sourness of lime juice counterpoints the heat, creating the distinctive hot-sour sensation that defines Tom Yum. You can moderate the heat by using less paste (1 heaped tsp instead of 2) or adding more broth or coconut milk.

Yes — it is a versatile cooking paste. Use as a marinade for fish or prawns (mixed with lime juice and olive oil), as a stir-fry base for noodles and vegetables, stirred through fried rice for a hot-sour flavour kick, as a dipping sauce base (with lime juice and a touch of coconut milk), or dissolved in coconut milk for a Tom Kha-style soup. Its bright, sour, aromatic character makes it particularly good with seafood and light vegetables.

Yes. Mekhala Tom Yum Paste contains gluten-free soy sauce, made from organic brown rice, organic soybeans, salt, and water. While the soy sauce is certified gluten-free and organic, the paste does contain soybeans and is not suitable for those with a soy allergy. It is also not Whole30 compliant due to the soy content. The paste is, however, vegan, gluten-free, and free from fish sauce, shrimp paste, MSG, and artificial additives.

Once opened, refrigerate and use within 30 days. For longer storage, freeze in teaspoon-sized portions for up to 3 months with no loss of fragrance or flavour. The glass jar seals tightly for easy refrigerator storage between uses.