Tom Yum Paste
Authentic tom yum paste recipe made in minutes! Use it for hot and sour soup, stir-fries, marinades, and more.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Add all ingredients to a food processor. Blend into a smooth, red paste.
- 2
Heat oil in a skillet over medium heat. Add the paste and fry for 2 minutes until fragrant. Let it cool down before storing.
- 3
Soak dried chilies in lukewarm water for 20 minutes until softened.
- 4
Pound lemongrass, galangal, kaffir lime leaves, and salt into a fine paste.
- 5
Add the soaked chilies, garlic, and shallots. Continue pounding until smooth.
- 6
Mix in fish sauce, palm sugar, and tamarind paste. Stir until the sugar is fully dissolved.
- 7
Heat oil in a skillet over medium heat. Fry the paste for about 2 minutes until fragrant. Let it cool down before storing.