Tom Yum Paste

Soup
Thai

Easy Level:

Easy

Cook Time:

15 Mins

Servings:

3-4 pax

Thanks for all the tom yum love on the last recipe! Here’s how to make the paste to use for a classic tom yum soup. It’s a power packed chilli paste or jam called prik pao. As with most pastes, it requires a lot of patience as you pound the ingredients in a pestle & mortar, but the end result is worth it.  

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Rice bran oil
0.00
g
g
Rice bran oil
0.00
g
g
Shallots, roughly diced
0.00
g
g
Shallots, roughly diced
0.00
g
g
Garlic
0.00
g
g
Garlic
0.00
g
g
Dried red chillies
0.00
g
g
Dried red chillies
0.00
g
g
Galangal
0.00
g
g
Galangal
0.00
g
g
Lemongrass, outer shell removed and chopped
0.00
g
g
Lemongrass, outer shell removed and chopped
0.00
leaves
leaves
Kaffir lime leaf, chopped
0.00
leaves
leaves
Kaffir lime leaf, chopped
0.00
tbsp
tbsp
Shrimp paste
0.00
tbsp
tbsp
Shrimp paste
0.00
tbsp
tbsp
Coconut sugar
0.00
tbsp
tbsp
Coconut sugar
0.00
tbsp
tbsp
Tamarind paste
0.00
tbsp
tbsp
Tamarind paste
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce

Steps

1

On a medium heat, fry shallots in rice bran oil on a shallow pan. Once browned and translucent, remove and set aside.
On a medium heat, fry shallots in rice bran oil on a shallow pan. Once browned and translucent, remove and set aside.
Mark as completed

2

In the same oil, repeat the same step with the garlic, dried red chillies and galangal, frying all separately and setting aside.
In the same oil, repeat the same step with the garlic, dried red chillies and galangal, frying all separately and setting aside.
Mark as completed

3

After each fry, strain the oil and use it for the next ingredient. This creates a fragrant oil that is perfumed with each ingredient.
After each fry, strain the oil and use it for the next ingredient. This creates a fragrant oil that is perfumed with each ingredient.
Mark as completed

4

Place all the fried ingredients together and either pound them in a pestle and mortar, or toss them into a blender to blend together.
Place all the fried ingredients together and either pound them in a pestle and mortar, or toss them into a blender to blend together.
Mark as completed

5

When a paste starts forming, add fresh lemongrass and kaffir lime leaves and continue blending or pounding.
When a paste starts forming, add fresh lemongrass and kaffir lime leaves and continue blending or pounding.
Mark as completed

6

Then, add shrimp paste and blend or pound together.
Then, add shrimp paste and blend or pound together.
Mark as completed

7

Separately in a pan, heat up 2 tbsp of the used oil. Add the coconut sugar and melt it down until it bubbles.
Separately in a pan, heat up 2 tbsp of the used oil. Add the coconut sugar and melt it down until it bubbles.
Mark as completed

8

Add the tamarind paste and fish sauce. Mix together.
Add the tamarind paste and fish sauce. Mix together.
Mark as completed

9

Add the your blended/pounded chilli paste into the pan and mix together.
Add the your blended/pounded chilli paste into the pan and mix together.
Mark as completed

10

Cook over low heat until paste turns thick, jammy, and glossy.
Cook over low heat until paste turns thick, jammy, and glossy.
Mark as completed

11

Remove from the heat and keep aside.
Remove from the heat and keep aside.
Mark as completed

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