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Writer's pictureEco-Logic Resort

Vegan Tom Yam Paste


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.

 


 

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!


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