Tom Yum paste consists of fresh herb ingredients that are ground together using a mortar and pestle (or in a food processor for an easier version). The Thai paste is traditionally used as a base to make a zingy Tom Yum soup but can also be used as a meat marinade or in stir-fries. Here’s how to make a delicious Tom Yum paste that keeps for up to 3 weeks.
Homemade Tom Yum paste recipe
- 1 stalk lemongrass, bruised
- 6cm piece fresh galangal or ginger, peeled
- 3 makrut lime leaves, thinly sliced
- 5ml (1 tsp) nam prik pao (Thai roasted chilli paste)
- 3 – 4 red chillies
- 30ml (2 tbsp) fish sauce
- juice of 2 limes
- 1 small red onion or shallot, peeled and roughly chopped
- 2,5ml (½ tsp) sugar
- small handful fresh coriander, leaves and stalks
Place all of the ingredients in a mortar and pestle and grind until a chunky paste forms. For the speedier option, place the ingredients in the bowl of a food processor and blend to form a paste.
Place in a sterilised glass jar and keep in the fridge for 2 – 3 weeks.