Tom Yum Paste Recipe
Authentic tom yum paste recipe made in minutes! Use it for hot and sour soup, stir-fries, marinades, and more.
Equipment
- Cutting board and sharp knife
- Food processor or stone mortar and pestle
Ingredients
- 0.4 oz or about 8 large dried chilies, see notes
- 0.1 oz or about 6 dried chilies, see notes
- 1 oz or 3 tbsp lemongrass, chopped
- 1 oz or 3 tbsp galangal, chopped
- 2 kaffir lime leaves, stems removed
- 4 cloves of garlic, chopped
- 1/3 cup shallots, chopped
- 5 tbsp fish sauce
- 3 tbsp palm sugar
- 2/3 cup oil
- 5 tbsp tamarind paste
- 1 tsp salt
Instructions
If using a food processor:
- Add all ingredients to a food processor. Blend into a smooth, red paste.
- Heat oil in a skillet over medium heat. Add the paste and fry for 2 minutes until fragrant. Let it cool down before storing.
If using a mortar and pestle:
- Soak dried chilies in lukewarm water for 20 minutes until softened.
- Pound lemongrass, galangal, kaffir lime leaves, and salt into a fine paste.
- Add the soaked chilies, garlic, and shallots. Continue pounding until smooth.
- Mix in fish sauce, palm sugar, and tamarind paste. Stir until the sugar is fully dissolved.
- Heat oil in a skillet over medium heat. Fry the paste for about 2 minutes until fragrant. Let it cool down before storing.
Notes
- Use the nutrition card in this recipe as a guideline.
- Large dried chilies - I used Guajillo chili. These are rich in chili flavor and color, with mild heat that’s more about depth than spiciness.
- Dried chilies - These are what bring the real spice; they add concentrated heat and a hint of smokiness to the paste.
Calories: 283kcal | Carbohydrates: 19g | Protein: 2g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 1583mg | Potassium: 208mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
