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.

Total Time

30min

5.0

1 Rating

Author: Wok & Skillet

Servings:

Ingredients

•

Dried Red Chili Peppers

•

1 Tbsp

Tamarind Paste

•

Red Chili Peppers

•

3 stalks

Lemongrass , thinly sliced

•

Small Shallots , peeled

•

1 in

Galangal , grated

•

Kaffir Lime Leaves , julienned

•

2 Tbsp

Brown Sugar

•

2 Tbsp

Coconut Oil

•

1 Tbsp

Dried Shrimp

(optional)

•

1 cup

Fresh Cilantro Leaves

Cooking Instructions

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.

Remove the seeds from the dried red chili as you slice them into 1-inch pieces.

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).

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) .

Blend the ingredients into a paste. Use in your favorite dishes.

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.

Nutrition Per Serving

CALORIES

1023

FAT

29.3 g

PROTEIN

14.0 g

CARBS

174.4 g