Enjoy the bold, vibrant flavors of Thailand anytime with this easy Thai Tom Yum Paste. Use it as the base for a comforting bowl of Tom Yum Soup or to add a flavorful kick to your stir-fries and marinades.
Craving the bold, iconic flavors of Thai cuisine? With this easy Tom Yum Paste recipe, you can recreate the vibrant dishes you love from Thai restaurants, whether it's a steaming bowl of Thai Tom Yum Soup or creative dishes like stir-fries and marinades—all in no time.
Tom Yum is one of the world's most beloved Thai dishes, known for its perfect harmony of sour and spicy flavors.
With this homemade Tom Yum Paste, you can savor those vibrant flavors anytime—not just in a quick Tom Yum Soup but also in unique creations like Thai Tom Yum Shrimp Stir-Fry, Tom Yum Fried Rice, or Roasted Tom Yum Cashews.
It even doubles as a fantastic marinade for an Oven-Grilled Tom Yum Chicken!
What is Tom Yum Paste?
Classic Tom Yum Soup is traditionally made by simmering aromatic ingredients like lemongrass, galangal, kaffir lime leaves (also known as makrut lime leaves), tamarind concentrate, and Thai chilies to create a flavorful broth.
These ingredients take time to release their bold flavors, forming the classic Tom Yum Soup base with its signature spicy and sour flavor. For detailed instructions on how to make Tom Yum Soup, please check out my recipe HERE
Tom Yum Paste takes all those essential flavors and condenses them into a convenient, ready-to-use base.
Whether you’re short on time or simply want to enjoy the bold taste of Tom Yum with minimal effort, this paste has got you covered. Use it to whip up a comforting bowl of Tom Yum hot and sour soup (Tom Yum Goong) in just minutes by adding chicken stock and a few simple ingredients.
For a creamy variation, add a splash of coconut milk to make Tom Yum Nam Khon. It’s also perfect for giving your hot pot stock a flavorful, spicy twist.
Don't stop at soup, though! Tom Yum Paste is a versatile ingredient that can be used in a variety of dishes. Stir it into your stir-fries for an extra punch, mix it into marinades for grilled meats, or add it to sauces to create a bold and tangy dip.
The possibilities are endless!
Ingredient List for Thai Tom Yum Paste
- Dried Red Chilies: These bring a deep, earthy heat to the paste. Soaking the chilies will soften their texture, making it easier to blend into a smooth paste
- Fresh Red Chilies: Fresh chilies add a bright, sharp spice and a hint of freshness that complements the dried chilies
- Tamarind Paste: Tamarind contributes the signature tangy and sour flavor for that distinctive Tom Yum flavor.
- Lemongrass: A key ingredient in Tom Yum, lemongrass provides a citrusy herbal aroma
- Shallots: Shallots add sweetness and depth to balance the spicy and bold flavors
- Galangal: Similar to ginger but with a more citrusy and peppery flavor, galangal is essential for the authentic taste of Tom Yum
- Kaffir Lime Leaves: These aromatic leaves add a floral, citrusy note to the paste
- Brown Sugar: A touch of sweetness to round out the bold flavors and balances the spiciness
- Coconut Oil: This helps to blend the ingredients smoothly and also adds a hint of richness to the paste
- Dried shrimp: This is optional, but dried shrimp adds a savory, umami flavor. Omit this for a vegetarian-friendly version
- Fresh cilantro leaves: Cilantro provides a fresh herbal element that ties all the flavors together perfectly
How to Make Thai Tom Yum Paste
Step 1: Soak the Chilies and Tamarind Paste
In a separate small bowl, soak 1 tablespoon of tamarind paste in ¼ cup of warm water for the same amount of time.
Soak 10–15 dried red chilies in a bowl of warm water for about 15 minutes.
Step 2: Prepare the Chilies
Tip: Cut the chilies near the kitchen sink with a slow flow of running water to make it easier to rinse out the seeds as you go.
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Once the chilies have softened, slice them into 1-inch pieces. Rinse out the seeds as you cut the chilies to reduce the spice level.
Step 3: Extract Tamarind Juice
Gently squeeze the tamarind paste with your fingers to extract the juice. Discard the pulp and any seeds, but keep the tamarind juice.
Step 4: Blend the Ingredients
Add the following ingredients into a food processor or blender:
- Tamarind juice (from the soaked tamarind paste)
- 10–15 dried red chilies (soaked, sliced, seeds removed)
- 3 fresh red chili peppers (sliced into ¼-inch pieces)
- 3 stalks lemongrass (white portion, thinly sliced)
- 5 small shallots
- 1-inch piece of galangal (grated)
- 5 kaffir lime leaves (stems removed, julienned)
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil
- 1 tablespoon dried shrimp (optional)
- 1 cup fresh cilantro leaves
Blend everything into a smooth paste.
Recipe Yield and Usage
This recipe makes about 1 cup of Tom Yum Paste. Since most recipes require only 1–2 tablespoons, it will last you for several meals.
Creative Ways to use Tom Yum Paste
Tom Yum Noodle Soup by Roti n Rice
Frequently Asked Questions
Keep the Tom Yum Paste in an airtight jar or container in the fridge for up to 1 week or in the freezer for up to 6 months. If you will be freezing the Tom Yum Paste, I recommend freezing them in ice cube trays (1 tablespoon in each cube) for convenience. You’ll be able to take and thaw just the right amount that you need.
Dried red chilies add a rich, earthy depth, while fresh red chilies bring a bright, sharp heat. Together, they create a balanced and complex spice profile for the paste
If the paste turns out too thick and your blender or food processor struggles to blend the ingredients smoothly, add a splash of hot water, tamarind juice, or coconut oil to loosen it up.
Making your own Tom Yum Paste allows you to control the quality and freshness of the ingredients, ensuring more vibrant flavors. It also gives you the flexibility to adjust the spice level and tailor the flavors to your preference. Also, it's a rewarding way to create a key component of Thai food from scratch!
Other Thai Curry Paste Recipes
Thai Tom Yum Paste
Ingredients
- 10 - 15 dried red chilies
- 1 tablespoon tamarind paste
- 3 fresh red chilies sliced into ¼ inch pieces
- 3 stalks lemongrass white portion only, thinly sliced
- 5 small shallots peeled
- 1 inch galangal grated
- 5 kaffir lime leaves julienned
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil
- 1 tablespoon dried shrimp optional
- 1 cup cilantro leaves
Instructions
- Rinse then soak the dried red chilies in a bowl of warm water, and the tamarind paste in a separate small bowl in ¼ 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, fresh red chili, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (optional), and cilantro leaves.
- Blend the ingredients into a paste.
Zahida says
I will definitely try this recipe. Thank you for sharing 🙂
Char says
Thank you, Zahida! I hope you enjoy the recipe!
Lhyn jawjali says
I want to learn how to make paste tom yum
Char says
It's really easy! I hope you give the recipe a try 🙂
Ameen shaikh says
@Charwill try at may home,
Char says
Great! Let me know what you think!
Kriti says
The recipe came out so well. Tried it without the shrimps since I have vegetarians at home and it’s delicious. Thank you
Char says
I'm so glad that you enjoyed it, Kriti! 🙂