Thai Tom Yum Paste
Enjoy Tom Yum Soup and other creative Tom Yum dishes anytime with this easy Thai Tom Yum Paste. Use it as a Classic Tom Yum Soup base, or to spice up your stir-fries and marinades.
Ingredients
- 10 - 15 dried red chilies
- 1 tablespoon tamarind paste
- 3 fresh red chilies sliced into ¼ inch pieces
- 3 stalks lemongrass white portion only, thinly sliced
- 5 small shallots peeled
- 1 inch galangal grated (ginger can be substituted)
- 5 kaffir lime leaves stems removed and thinly sliced
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil
- 1 tablespoon dried shrimp optional
- 1 cup cilantro leaves
Instructions
- Soak the dried red chilies in a bowl of warm water and the tamarind paste in a separate bowl with ¼ cup of warm water. Let both soak for about 15 minutes, until the chilies soften and the tamarind loosens.
- Once softened, slice the dried chilies into 1-inch pieces, removing the seeds as you go to control the heat.
- Gently squeeze the soaked tamarind with your fingers to extract the juice, then discard the pulp and any seeds. Set the tamarind juice aside.
- Add the tamarind juice, soaked dried chilies, fresh red chilies, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (if using), and cilantro leaves to a blender or food processor.
- Blend until a smooth paste forms, stopping to scrape down the sides as needed. The paste doesn’t need to be perfectly smooth. A little texture is normal.
Notes
Store in the fridge for up to 1 week, or in the freezer (in ice cube trays) for up to 6 months.
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