0 from 12 votes
TOM YUM PASTE (Vegan Thai curry paste recipe)
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!
Prep Time
5 mins
Cook Time
5 mins
Servings: 8 servings
Calories: 37 kcal
Course:
Condiments
Cuisine:
Thai
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.