Use this recipe of vegan Tom Yam paste to make Tom Yam soup or a pizza or any other dish. It is a great base for spicing up stir fries, marinades or dip sauces.
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VEGAN TOM YAM PASTE
Prep time: 25 minutes - Cook time: 5 minutes - Total time : 30 minutes - Makes 1 cup
INGREDIENTS
Juiced tamarind paste
3 cloves garlic
10 – 15 dried red chilies
3 fresh red chilies
3 stalks lemongrass
5 small shallots
1 inch galangal
5 kaffir lime leaves
2 tablespoons brown sugar
2 tablespoons coconut oil
1 cup fresh cilantro leaves
EQUIPMENT
Blender
Mortar and pestle
Jar for storage
PREPARATION
Soak the dried red chilies in a bowl of warm water for about 15 minutes
In a separate small bowl, soak 1 tablespoon of tamarind paste in 1/4 cup of warm water for about 15 minutes
Squeeze the tamarind paste to extract as much of the juice as possible. Discard the pulp (and tamarind seeds, if any)
Slice and remove the seeds from the soaked dried chilies
Slice the fresh red chilies into pieces of 1/2 centimeter
Slice the white part of the lemongrass very thin
Grate the galangal
Remove the stems of the kaffir lime leaves and slice in thin strips
METHOD
Add all ingredients into a blender
Blend the ingredients to a paste.
Keep the Tom Yum Paste in an airtight jar or container in the fridge for up to 1 week
For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 6 months.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!