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SideChef
Recipes
Dairy-Free
Thai Tom Yum Paste

11 INGREDIENTS • 5 STEPS • 30MINS

Thai Tom Yum Paste

Recipe
5.0
1 rating
Editor's Choice
Editor's Choice
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.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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.
30MINS
Total Time
$5.25
Cost Per Serving
Ingredients
Servings
1
us / metric
Dried Red Chili Pepper
10
Dried Red Chili Peppers
up to 15
Tamarind Paste
1 Tbsp
Tamarind Paste
Red Chili Pepper
3
Red Chili Peppers
sliced into 1/4-inch pieces
Lemongrass
3 stalks
Lemongrass, thinly sliced
white portion only
Shallot
5
Small Shallots, peeled
Galangal
1 in
Galangal, grated
Kaffir Lime Leaf
5
Kaffir Lime Leaves, julienned
Brown Sugar
2 Tbsp
Brown Sugar
Coconut Oil
2 Tbsp
Coconut Oil
Dried Shrimp
1 Tbsp
Dried Shrimp
optional
Fresh Cilantro Leaf
1 cup
Fresh Cilantro Leaf
Nutrition Per Serving
VIEW ALL
Calories
1023
Fat
29.3 g
Protein
14.0 g
Carbs
174.4 g
Love This Recipe?
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Thai Tom Yum Paste
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

This recipe yields approximately 1 cup of Tom Yum Paste.

Store in the fridge for up to 1 week, or in the freezer (in ice cube trays) for up to 6 months.
Cooking InstructionsHide images
step 1
Rinse then soak the Dried Red Chili Peppers (10) in a bowl of warm water, and the Tamarind Paste (1 Tbsp) in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
step 1 Rinse then soak the Dried Red Chili Peppers (10) in a bowl of warm water, and the Tamarind Paste (1 Tbsp) in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
step 2
Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
step 3
Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
step 3 Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
step 4
Pour the tamarind juice into a food processor along with the sliced dried red chili, Red Chili Peppers (3), Lemongrass (3 stalks), Shallots (5), Galangal (1 in), Kaffir Lime Leaves (5), Brown Sugar (2 Tbsp), Coconut Oil (2 Tbsp), Dried Shrimp (1 Tbsp), and Fresh Cilantro Leaf (1 cup).
step 4 Pour the tamarind juice into a food processor along with the sliced dried red chili, Red Chili Peppers (3), Lemongrass (3 stalks), Shallots (5), Galangal (1 in), Kaffir Lime Leaves (5), Brown Sugar (2 Tbsp), Coconut Oil (2 Tbsp), Dried Shrimp (1 Tbsp), and Fresh Cilantro Leaf (1 cup).
step 5
Blend the ingredients into a paste. Use in your favorite dishes.
step 5 Blend the ingredients into a paste. Use in your favorite dishes.
Tags
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Dairy-Free
Gluten-Free
Quick & Easy
Sauces & Dressings
Shellfish
Thai
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