Tom Yum Paste

Tom Yum Paste Recipe

Tom Yum paste brings a very nice Asian fragance and a nice kick to your soup. I typically use it for making hot and sour soup and Thai soup. Enjoy!


Yields: good for two stock pots

2 Tbs canola oil
2 tsp garlic, finely crushed
1 shallot, finely chopped
1 hot red chili pepper
2 tsp lemongrass, finely grated
1 kaffir lime leaf, torn in two
1 Tbs galanga, finely grated
1 Tbs lime juice
1 Tbs tamarind paste


Mix the chili, lemongrass, galanga, ginger, lime juice and tamarind paste in a mini food processor. It should form a thick creamy paste.

In a saucepan, add the oil and cook the garlic and the shallot until it's golden brown.

Place all the paste in a jar and store in the refrigerator.



If you can't find galangal, use double amount of ginger. Galangal is whiter in color than ginger but it's much more potent than regular ginger.

Lemongrass has to be extremely finely chopped. If not, it kinda has the texture of fingernails. Not very femme fatale-ish eh? So I usually finely slice each stalk of lemongrass, then blend all the slices in a mini-prep until it turns into a fine moist powder. Then I pound all that paste in a mortar and pestle. It'll guarantee you a very nice fresh lemongrass fragrance.

Published By: Jacqueline Pham on January 24, 2009.


[-] Tom Yum Paste - Guest-Peta
Thank you. I have a neighbour who is Thai & I only asked her this afternoon for the traditional recipe for Tom Yum. Every commercial paste I have tried is soooooo salty. Your recipe is the only one that duplicates her ingredients but she said I would have to watch her make it, as she doesn't need to think about quantities. Thanks for the recipe. Super.
[ Posted at 1:07 AM on 6/5/11 | Reply ]
[-] Recipe - Guest-DaveBlauzdis
What is Tom Yum paste?
[ Posted at 2:14 PM on 2/28/12 | Reply ]

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