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Tom Yam Paste

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Ingredients for 1 servings:

  • 1 tbsp garlic
  • 3 stalks of lemongrass, the white parts
  • 6 kaffir lime leaves
  • 3 cm galangal
  • 10 coriander roots, with some stem
  • 10 chili peppers (Prik Kie Nuu)
  • 2 tbsp shallot(s), Thai
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • ½ tsp salt
  • 4 tbsp oil
  • some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Roughly chop all ingredients and add the oil. Blend until a paste forms. Fry in hot oil over low to medium heat, stirring thoroughly, until the paste is fragrant and thickens. This will take a few minutes. Please ensure good ventilation during preparation, as frying the chilies may cause a cough. Transfer to a jar and let cool. The paste tastes great with spaghetti tom yam, and can also be used to make tom yam soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetable feuilletés

Spaghetti Tom Yam