TOM YUM PASTE (Vegan Thai curry paste recipe)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 min
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Servings
8 servings
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Calories
37 kcal
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Course
Condiments
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Cuisine
Thai
TOM YUM PASTE (Vegan Thai curry paste recipe)
Description
Tom Yum Paste brings together a variety of distinctive ingredients including red chili peppers (both dried and fresh bird’s eye chilies), lemongrass, grated galangal, makrut lime leaves, and a touch of tamarind concentrate for sour depth. Ground coriander, white pepper, garlic, and shallots add layers of flavor. Soaking dried chilies softens them, aiding the blending process, while slicing lemongrass thinly helps create a smooth texture. Once blended to a light reddish, fragrant paste, it serves as a foundational flavor for the iconic Tom Yum soup and other dishes.
The paste balances heat from chilies with the citrus notes from lime juice and aromatic zest from herbs and spices. The use of refined coconut oil aids in melding the flavors and provides a silky texture. This preparation method emphasizes freshness and aromatic balance without complex cooking steps.
Use the paste as a concentrated flavoring to quickly infuse dishes with traditional Thai notes. It can be stored and used to elevate soups, curries, or marinades, giving the distinctive Tom Yum profile when diluted and cooked with broth and other ingredients.
To adjust spiciness, remove chili seeds prior to blending. Adding a small amount of water during blending helps achieve the desired smoothness. Grinding in small batches ensures consistency if using a mortar and pestle. Properly storing the paste in an airtight container helps maintain its flavor and usability.
Ingredients
- 10 red chili pepper seeds removed and soaked in hot water until soft, dried
- 6 bird’s eye chilies red Thai chilies, stems removed
- ½ cup lemongrass 1 ½ to 2 stalks, thinly sliced
- 2 tablespoon galangal grated
- 4 cloves garlic minced
- 1 shallot medium size, peeled and quartered
- ½ cup cilantro chopped, fresh
- 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
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.
Notes
- Removing chili seeds reduces the overall heat if a milder paste is preferred.
- Soaking dried chilies in boiling water softens them for easier blending.
- Thinly slicing lemongrass helps create a smooth, well-incorporated paste.
- Add a small amount of water during blending to assist in achieving a smooth consistency.
- Grind ingredients in batches if using a mortar and pestle for uniform texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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