Recipe For Tom Yum Paste


Tom Yum paste brings a very nice Asian fragance and a nice kick to your soup. I typically use it for making hot and sour soup and Thai soup. Enjoy!

1. Info for Tom Yum Paste

  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Calories: 1023kcal

2. Ingredients for Tom Yum Paste

  • 2 Tbs canola oil
  • 2 tsp garlic, finely crushed
  • 1 shallot, finely chopped
  • 1 hot red chili pepper
  • 2 tsp lemongrass, finely grated
  • 1 kaffir lime leaf, torn in two
  • 1 Tbs galanga, finely grated
  • 1 Tbs lime juice
  • 1 Tbs tamarind paste

3. Directions:

  1. Mix the chili, lemongrass, galanga, ginger, lime juice and tamarind paste in a mini food processor. It should form a thick creamy paste.
  2. In a saucepan, add the oil and cook the garlic and the shallot until it’s golden brown.
  3. Place all the paste in a jar and store in the refrigerator.

4. Tips and advices:

  • If you can’t find galangal, use double amount of ginger. Galangal is whiter in color than ginger but it’s much more potent than regular ginger.
  • Lemongrass has to be extremely finely chopped. If not, it kinda has the texture of fingernails. Not very femme fatale-ish eh? So I usually finely slice each stalk of lemongrass, then blend all the slices in a mini-prep until it turns into a fine moist powder. Then I pound all that paste in a mortar and pestle. It’ll guarantee you a very nice fresh lemongrass fragrance.

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