Tom Yum Paste Homemade

📍 Where this dish comes from: Bangkok · Wat Phra Kaew (Emerald Buddha)
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While fresh Tom Yum aromatics are always best, having a well-made paste in the fridge means a restaurant-quality Tom Yum broth can be ready in 10 minutes. This homemade paste uses roasted aromatics for a depth of flavour that commercial versions cannot match, and without the sugar and preservatives that appear in most commercial products.

What You’ll Need

Tom Yum Paste Homemade

A concentrated homemade Tom Yum paste — lemongrass, galangal, kaffir lime, and roasted chili in a jar ready to build instant soups.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Side Dish

Cuisine: Thai

Servings: 12 servings

Calories: 60kcal

Ingredients

• 5 stalks lemongrass sliced
• 8 slices galangal
• 6 kaffir lime leaves
• 5 bird's eye chilies
• 4 shallots
• 4 garlic cloves
• 2 tbsp shrimp paste
• 2 tbsp fish sauce
• 1 tsp dried chili flakes
• 3 tbsp coconut oil

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Instructions

• Dry-roast lemongrass, shallots, and garlic in a dry pan until fragrant and lightly charred.
• Cool all the aromatics.
• Blend all ingredients with coconut oil to a smooth paste.
• Fry the paste in oil over medium heat 10–15 minutes until very fragrant and darkened.
• Cool and transfer to a sterilised jar.
• Use 2–3 tbsp per litre of stock for an instant Tom Yum broth.
• Refrigerate up to 3 months.

Nutrition

Serving: 1serving | Calories: 60kcal | Protein: 1g | Fat: 5g | Fiber: 0.5g

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Health Benefits

• Homemade paste avoids the glucose syrup, artificial colours, and MSG found in many commercial versions.
• Roasting the aromatics before blending concentrates their essential oil content.
• The oil-frying stage helps extract fat-soluble compounds from the chili and galangal.