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thai tom yum paste

Thai Tom Yum Paste

Char
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. 
4.52 from 35 votes
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Prep Time 15 minutes
Soaking Time 15 minutes
Total Time 30 minutes
Cuisine Thai
Servings 1 cup

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
US Customary - Metric

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.

Notes

Store in the fridge for up to 1 week, or in the freezer (in ice cube trays) for up to 6 months.
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