Home-made tom yum paste recipe

September 19, 2015 (Last Updated: January 11, 2019)

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.

SEE ALSO: Thai coconut prawns recipe

Homemade Tom Yum paste recipe

Serves: 1 small jar
Cooking Time: 20 minutes


  • 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.



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