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.
- Prep time
- 15 min
- Cook time
- 21 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 10-15 dried red chilies
- 1 tbsp tamarind paste
- 3 fresh red chilies (sliced into 1/4 inch pieces)
- 3 stalk 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 tbsp brown sugar
- 2 tbsp coconut oil
- 1 tbsp dried shrimp (optional)
- 1 cup cilantro leaves
Instructions
- 1
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.
- 2
Once softened, slice the dried chilies into 1-inch pieces, removing the seeds as you go to control the heat.
- 3
Gently squeeze the soaked tamarind with your fingers to extract the juice, then discard the pulp and any seeds. Set the tamarind juice aside.
- 4
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.
- 5
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.