Quote:
Originally Posted by SneakySnake
I thew out the miso soup before I read the reassuring post by Stichy.  never mind. Now I have found a jar of Tom Yum paste that I know i purchased sometime in 2005. the best before date is about 2007. hhhmmmmmmmmmmm. It is unopened. Seeing as I have had it there for years I will wait for Stichy's advice. |
Please do remember what is said about 'advice...'
If the jar was opened, I'd say throw it out immediately. But as it's never been, pretty much what will happen will be a loss of flavor rather than it actually going off. Besides the canning process, which is supposed to kill off all the nasties, there should be enough Thai chili pepper in the mix to kill off anything that might remain. But, as a jar of the stuff doesn't cost more than a couple of bucks, and there will be no question about loss of flavor, I'd suggest throwing it away anyway, and just getting a new jar.... Or.....
Tom Yum spice is as simple as
1. A couple of slices of galengal
2. A couple of stalks of lemongrass
3. A few keffir lime leaves
4. A few Thai prik chili peppers.
Put them all in a little cheesecloth bag (or a big teapot-sized tea strainer) and after making a good Asian-style (rather than western-style) chicken soup just add the bag of goodies for the last 10 minutes of cooking. Voila! You have Tom Yum. With shrimp add, it's Tom Yum Kung. Make it with chicken and coconut milk and it's Tom Ka Gai. Doesn't get much easier.
Stitchawl