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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