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: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
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
- Mix the chili, lemongrass, galanga, ginger, lime juice and tamarind paste in a mini food processor. It should form a thick creamy paste.
- In a saucepan, add the oil and cook the garlic and the shallot until it’s golden brown.
- 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.