Servings: 1 jar
Calories: 248kcal
Ingredients
- 12 g dried red chilies
- 30 g lemongrass chopped
- 30 g galangal chopped
- 2 leaves makrut lime stems removed
- 4 cloves garlic minced
- 50 g shallots chopped
- 5 tablespoons fish sauce
- 3 tablespoons palm sugar
- 10 tablespoons neutral oil
- 5 tablespoons tamarind paste
- 1 teaspoon salt
Procédé
Soak the dried chilies
- Soak the dried red chilies in warm water until softened, about 30 minutes.12 g dried red chilies
Mortar and pestle method
- Using a stone mortar and pestle, pound the dry ingredients first: lemongrass, salt, galangal, and makrut lime leaves. Pound until a fine paste forms.30 g lemongrass, 1 teaspoon salt, 30 g galangal, 2 leaves makrut lime
- Add the chilies, garlic, and shallots, then pound into a paste.4 cloves garlic, 50 g shallots
- To finish, add the fish sauce, palm sugar, and tamarind paste. Mix until the palm sugar has dissolved.5 tablespoons fish sauce, 3 tablespoons palm sugar, 5 tablespoons tamarind paste
- Heat a nonstick skillet, wok, or pot over medium-low heat and add the oil. Once the oil is hot, add the pounded mixture and fry until fragrant, about 2 minutes.10 tablespoons neutral oil
Food processor method
- Transfer all the herbs and spices to a food processor. Blend until a bright red paste forms.
- Heat the oil in a skillet over medium heat. Add the paste and fry until fragrant, about 2 minutes.
Notes
Tom Yum paste will keep for 1 week in the refrigerator or 6 months in the freezer. Tip: freeze it in ice cube trays so you can easily portion out small amounts.
Nutrition
Calories: 248kcal | Féculents: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Graisses trans: 0.1g | Sodium: 807mg | Potassium: 670mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3185IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 4mg
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