TOM YUM PASTE (Vegan Thai curry paste recipe)

Name: TOM YUM PASTE (Vegan Thai curry paste recipe)
Prep time: 5 min
Cook time: 1 min
Yield: 8 servings
Ingredients: 10 dried red chili peppers; 6 bird’s eye chilies; ½ cup lemongrass; 2 tablespoon grated galangal; 4 cloves garlic; 1 shallot; ½ cup chopped fresh cilantro; 8 makrut lime leaves; ½ teaspoon white pepper; 2 teaspoons ground coriander; ¼ cup tamarind concentrate; 3 tablespoons coconut sugar; ¾ teaspoon salt; 3 tablespoon refined coconut oil; ¼ cup lime juice

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
8 servings
Calories
37 kcal
Course
Condiments
Cuisine
Thai

TOM YUM PASTE (Vegan Thai curry paste recipe)

Joelle Ward

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Liberate yourself from store-bought curry paste and make the darn stuff yourself with a tom yum paste recipe that's 100% vegan, gluten-free, and packed with authentic Thai flavors. Make your favey Thai soup with no fuss, no epic cleanup – just pure taste sensation made from scratch!

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Ingredients

Servings

10 dried red chili peppers seeds removed and soaked in hot water until soft
6 bird’s eye chilies red Thai chilies, stems removed
½ cup lemongrass 1 ½ to 2 stalks, thinly sliced
2 tablespoon grated galangal
4 cloves garlic minced
1 shallot medium size, peeled and quartered
½ cup chopped fresh cilantro
8 makrut lime leaves central stems removed
½ teaspoon white pepper
2 teaspoons ground coriander
¼ cup tamarind concentrate
3 tablespoons coconut sugar brown sugar, or another dry granulated sweetener of your choice
¾ teaspoon salt
3 tablespoon refined coconut oil sunflower oil, or canola oil
¼ cup lime juice

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Instructions

De-stem the dried chilies and, if desired, shake out the seeds. Place them in a bowl with boiling water, ensuring they are fully covered. Cover the bowl with a plate and allow them to rehydrate as they cool for 20 minutes.
Snip the stems off the bird's eye chilies. Optionally, remove the seeds for a milder taste. Alternatively, leave the seeds for an extra kick. Your call!
Remove the dried-up external leaves of the lemongrass. Thinly slice the fresh lemongrass, making it easier to achieve a smooth final paste.
Place all the ingredients into a blender, mortar and pestle, or food processor. Grind until you get a smooth light reddish paste, rich in flavors and ready to elevate your dishes.

Equipments used:

Notes

For a less spicy paste, remove the seeds from the dried and bird's eye chilies.
Soaking dried chilies in boiling water helps them rehydrate and blend more easily.
Use a very sharp knife to thinly slice the lemongrass for smoother blending.
If using a blender or food processor, add a little water to help with the blending process.
In a mortar and pestle, grind the ingredients in batches to ensure a consistent and smooth paste.

Nutrition Information

Show Details

Calories 37kcal (2%) Carbohydrates 10g (3%) Protein 0.5g (1%) Fat 0.2g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.1g Sodium 229mg (10%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 5IU (0%) Vitamin C 3mg (3%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 37 kcal

% Daily Value*

Calories	37kcal	2%
Carbohydrates	10g	3%
Protein	0.5g	1%
Fat	0.2g	0%
Saturated Fat	0.02g	0%
Polyunsaturated Fat	0.03g	0%
Monounsaturated Fat	0.1g	1%
Sodium	229mg	10%
Potassium	86mg	2%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	5IU	0%
Vitamin C	3mg	3%
Calcium	14mg	1%
Iron	1mg	6%