The Soy Bean Oil is apparent (and probably masks everything else to some degree), but you can also get a definite Citronella -like note from the Lemon Grass. The aroma, on opening the jar, is not especially strong. The redness of the oil does not come exclusively from chili, however, but rather from Paprika (which is slightly less traditional than the other spice components). The paste, as you can see, is a homogenous, oily blend and looks very much like the Crab Paste made by the same manufacturer. Appearance and Taste Jack Hua Sour Shrimp Paste in Closeup The paste should be refrigerated after opening, but it can last for many months stored that way. The quantity of oil may seem a little alarming to some but it allows the paste to store for a much longer period by keeping the other ingredients covered and less vulnerable to oxidation. Lime, kaffir lime leaf and citric acid are included for the sour flavor, which is central to a good Tom Yum soup. Here, below the aforementioned recipe, you can see from the ingredient list that the paste is based on onion and dried shrimp in soybean oil with chili, lemongrass and galanga providing an aromatic spiciness. The label on the jar does specifically identify this as being intended for Tom Yum soup (and even provides a simple little recipe), but the paste is extremely versatile and can be adapted to many other dishes as well. Making the necessary spice blend at home can be a little difficult for western cooks, though, given the range of ingredients, but this product from the Jack Hua Company in Thailand makes things very simple and convenient. If you are an afficionado of Thai food, you will almost certainly have enjoyed Tom Yum Soup a time or two as it is almost ubiquitous Thai restaurant menus.
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