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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.
Print Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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

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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