Homemade Tom Yum Paste (Authentic + Easy Ingredient Swaps)

Nguyên liệu

• 3-7 Dried red Thai chili peppers, depending on spicy preference, de-seeded, and minced
• 3 Dried Guajillo chilies, de-seeded and minced
• 1 tsp. salt
• 4 Lemongrass stalks, minced
• 1 tbsp.Galangal, (about a 2 in. piece, no need to peel) minced
• 2 shallots, minced
• 2 tbsp. garlic, minced
• 1 tbsp. cilantro stems, minced
• 6 Kaffir lime leaves, stems removed and minced
• 1 tsp. White pepper powder
• 1 tsp. coriander powder
• 4 tbsp.Tamarind paste
• 1 lime, zested and juiced, about 1 tsp lime zest and 1 tbsp lime juice
• 2 tsp. Shrimp paste
• 1 tbsp. Fish sauce
• 2 tbsp. Palm sugar

Cách làm

1. 1

   Add the softened chilies and all remaining ingredients to an immersion blender cup or deep bowl.

2. 2

   Blend until smooth, scraping down sides as needed.

3. 3

   If needed, add 1–2 tablespoons of the reserved chili soaking water to help the blades catch and make a smooth paste.

4. 4

   Add all ingredients to the food processor bowl.

5. 5

   Pulse a few times to break everything down, then blend continuously until a paste forms.

6. 6

   Add the reserved chili soaking water a tablespoon at a time as needed to help the mixture blend smoothly.

7. 7

   Add the softened chilies and 1 tsp coarse sea salt to a large granite mortar and pestle. Pound until the chilies become a smooth paste.

8. 8

   Add lemongrass and galangal, pounding until incorporated.

9. 9

   Add shallots and garlic, pounding until smooth.

10. 10

    Add cilantro stems, kaffir lime leaves, coriander powder, and white pepper powder, pounding between each addition.

11. 11

    Finally, mix in tamarind paste, lime juice/zest, shrimp paste, fish sauce, and palm sugar until fully combined.

12. 12

    Shrimp Tom Yum Soup or Chicken Tom Yum Soup: Add about 1/4-1/2 cup of the Tom Yum Paste for a quick, cozy bowl of Tom Yum if you aren’t up for chopping all the fresh herbs. Adjust to taste, we usually go a little extra when we want it really bold and tangy.

13. 13

    Tom Yum Soup Noodles: Use this paste as the shortcut base for my Tom Yum Soup Noodles recipe. It gives you all the authentic Thai flavor with half the prep time, perfect for one bowl dinner weeknights.

14. 14

    Tom Yum Fried Rice: This is how we use our paste most often on busy weeknights! Just stir in 2-4 tablespoons or more to your wok with leftover rice, shrimp or chicken, and veggies. Dinner’s done in minutes.

15. 15

    Tom Yum Pasta: My fusion-loving side loves this one, toss it into noodles with coconut milk and shrimp for a creamy, spicy pasta.

16. 16

    Tom Yum Chicken Wings: Toss your wings with a few spoonfuls of paste before baking for my Tom Yum Baked Chicken Wings, spicy, tangy, and finger-licking good!

17. 17

    Add a spoonful to almost any stir-fry or broth-based soup when you want that signature Thai zing.

18. 18

    Store in an airtight container for up to 1 week.

19. 19

    Freeze in ice cube trays or small jars for up to 6 months. Thaw just what you need for easy weeknight cooking.

20. 20

    If you used the ice cube trays you can just pop them out, and they will thaw quickly in a bowl on the counter, or you can defrost the paste in a microwave on a low (20% setting).