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RECIPE
11 INGREDIENTS 5 STEPS 30min

Thai Tom Yum Paste

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.
Thai Tom Yum Paste Recipe | SideChef
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.
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/
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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/
30min
Total Time
$5.25
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
10
Dried Red Chili Peppers
up to 15
1 Tbsp
Tamarind Paste
3
Red Chili Peppers
sliced into 1/4-inch pieces
3 stalks
Lemongrass , thinly sliced
white portion only
5
Small Shallots , peeled
1 in
Galangal , grated
5
Kaffir Lime Leaves , julienned
2 Tbsp
Brown Sugar
2 Tbsp
Coconut Oil
1 Tbsp
(optional)
1 cup
Fresh Cilantro Leaves

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Nutrition Per Serving

VIEW ALL
CALORIES
1023
FAT
29.3 g
PROTEIN
14.0 g
CARBS
174.4 g

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 Instructions

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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 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 Leaves (1 cup) .
Step 5
Blend the ingredients into a paste. Use in your favorite dishes.
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Nutrition Per Serving
Calories
1023
% Daily Value*
Fat
29.3 g
38%
Saturated Fat
23.3 g
116%
Trans Fat
0.0 g
--
Cholesterol
30.4 mg
10%
Carbohydrates
174.4 g
63%
Fiber
21.3 g
76%
Sugars
131.6 g
--
Protein
14.0 g
28%
Sodium
1101.7 mg
48%
Vitamin D
--
--
Calcium
147.6 mg
11%
Iron
5.2 mg
29%
Potassium
2101.9 mg
45%
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