Tom Yum Paste Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
283 kcal
-
Course
Condiments
-
Cuisine
Thai
Tom Yum Paste Recipe
Description
The Tom Yum Paste Recipe combines aromatics and spices such as dried chilies, lemongrass, galangal, kaffir lime leaves, shallots, and garlic, with fish sauce, palm sugar, tamarind paste, and salt for character. The dried chilies are soaked to soften before being ground into a paste along with the herbs and seasonings using either a mortar and pestle or a food processor. Frying the paste in oil briefly brings out its fragrance and improves shelf life.
This paste delivers a complex flavor profile with heat from both large and small chilies, balanced acidity from tamarind, sweetness from palm sugar, and umami from fish sauce. The fresh herbs contribute citrusy and earthy notes. The resulting red paste is thick and aromatic, suitable for a variety of dishes.
Typically, this paste is used to make tom yum soup, stir-fries, or even as a spread. Its versatile flavor base enhances meals where a bright, slightly spicy flavor is desired. Adjusting the chili amount allows control over heat intensity to suit personal preference.
Preparation can use traditional pounding techniques or modern blending methods, making the recipe approachable. The paste can be stored and used as needed to add authentic Thai flavors to home cooking.
Ingredients
- 0.40 ounces dried chilies see notes, large
- 0.1 ounces dried chilies see notes
- 1 ounce lemongrass chopped
- 1 ounce galangal chopped
- 2 kaffir lime leaves stems removed
- 4 cloves garlic chopped
- 1.8 ounce shallot chopped
- 5 tablespoons fish sauce
- 3 tablespoons palm sugar
- 10 tablespoons neutral cooking oil neutral oil, generic cooking oil
- 5 tablespoons tamarind paste
- 1 teaspoon salt
Instructions
SOAK DRIED CHILIES
- First, soak dried red chilies in lukewarm water until soft or 30 minutes. This softens them up, making them easier to blend or pound.
MORTAR AND PESTLE METHOD
- Use a stone mortar and pestle to pound the dry ingredients first: lemongrass, salt, galangal, and kaffir lime leaves. Pound into a fine paste. Then, add chilies, garlic, and shallots, pounding into a paste. Lastly, add fish sauce, palm sugar, and tamarind paste. Mix until the palm sugar is dissolved.
- Heat a non-stick skillet, wok, or cooking pot over low-medium heat and add oil. Once the oil is hot, add the pounded mixture and fry until fragrant or 2 minutes. This process helps extend the storage time, plus it makes the paste more appealing.
FOOD PROCESSOR METHOD
- Transfer all your herbs and spices to a food processor. Simply blend until you achieve a fiery red paste.
- Heat oil in a skillet over medium heat. Add the pounded mixture and fry for 2 minutes until fragrant.
Notes
- Large dried chilies add color and chili flavor; smaller chilies provide heat. Adjust chili quantities to taste.
- Both mortar and pestle or a food processor can be used to make the paste effectively.
- Use the paste to make classic tom yum soup, as a stir-fry base, or as a flavorful spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1583mg | 66% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
