Maya Sari
Tom Yum Paste is your secret weapon for the perfect bowl of Tom Yum soup at home. Bursting with spicy, tangy, and fragrant flavors, homemade paste delivers freshness and depth that store-bought versions simply can’t match.
The best part? It’s incredibly versatile. Use it in soups, stir-fries, fried rice, or as a marinade—ready in about 35 minutes with ingredients from any well-stocked Asian market.
For me, making Tom Yum Paste was one of my first kitchen experiments. After one too many takeout orders, I knew I had to recreate that magic at home. Simple ingredients unlock layers of flavor that make every dish pop.
Now, I always keep a batch in the fridge, ready to turn any meal into something bold, aromatic, and unforgettable.
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- Create Your Own Nasi Lemak Sambal
Ingredients
- 20 g dried chillies – Soaked in hot water to soften so they blend easily
- 5 cloves garlic – Chopped finely for that quintessential flavor kick.
- 1 whole onion or 6 shallots – Either one will do, but shallots give a more authentic flavor
- 5 kaffir lime leaves – Tear into smaller pieces before blending
- 2 stalks lemongrass – Only the inner white core has the real flavor.
- 1 inch galangal, chopped– That really earthy spicy kick
- 1 tsp belachan (fermented dried shrimp paste)-Optional but toast it for added depth of umami
- 1 tablespoon tamarind paste-Finishes the dish with a great tanginess.
- Palm sugar
- 5 red chilies
- 3 tbsp fresh lime juice
- 2-3 coriander roots – It has a wonderful subtle herby flavor when using roots, use stems if you can’t get roots
- 1 cups water or oil – Water makes it much lighter while oil will make it richer and shelf-stable
Instructions
1.Rehydrate the dried chilies, and to do so, pour boiling water over them and let them sit for about 30 minutes. Once they have softened, strain off.
2. Mix the aromatics: Add chopped garlic, onion or shallots, chilies, lemongrass, galangal, shrimp paste, kaffir lime and coriander roots. Pound or blend them until the mixture is smooth, with a fragrant paste result.
3. Cook the paste: Take a non-stick pan and put it over the medium heat. Add little oil if you use water. Fry the paste for 5 to 6 minutes, stirring constantly, till the mixture becomes fragrant and has a tinge of caramel.
4. Tamarind and sugar: Add at the end tamarind paste and palm sugar. It will balance spiciness and sourness with a slight sweetness.
5. Store your paste: Allow your Tom Yum paste to cool and store it in a glass jar. If you used oil, you should keep it refrigerated for up to 2 weeks, or freeze for up to 3 months. If you used water, use your Tom Yum paste within a week.
Tips & Variations
Storage tip: Store your paste in an ice cube tray so you can use as much or as little as you like. Simply add a cube directly into your soup, stir-fry, or even a marinade where you feel you need that little extra flavor.
More heat: If you want a hotter dish, add more dried chilies or include some bird’s eye chilies for that added sizzle.
Versatility: This paste can be used for more traditional Tom Yum soup but also for stir-fries, noodle dishes, or even as a marinade for grilled seafood or chicken.
Final Thoughts
Once you make your own Thai Tom Yum Paste from scratch, you will inevitably find yourself reaching for it every time that craving for bright, bold Thai flavors comes over you.
Whether you’re making a hearty soup or throwing something altogether together in a stir-fry, the instant depth and flavor of this paste can hardly be beat by their store-bought counterparts.
What’s in tom yum paste?
Tom yum paste is made from lemongrass, galangal, lime leaves, chili, garlic, and shrimp paste.
What can you substitute for tom yum paste?
Substitute with a mix of red curry paste, lime juice, and fish sauce for a similar tangy-spicy flavor.
What does tom yum paste taste like?
It tastes hot, sour, and citrusy — bright and sharp rather than creamy or sweet.
Is tom yum paste similar to curry paste?
No — tom yum paste is lighter and tangier, while curry paste is thicker and coconut-based.
Homemade Tom Yum Paste
Ingredients
Method
- Rehydrate the dried chilies, and to do so, pour boiling water over them and let them sit for about 30 minutes. Once they have softened, strain off and chop them up.
- Mix the aromatics: Add chopped garlic, onion or shallots, chilies, lemongrass, galangal, shrimp paste, kaffir lime and coriander roots. Pound or blend them until the mixture is smooth, with a fragrant paste result.
- Cook the paste: Take a non-stick pan and put it over the medium heat. Add little oil if you use water. Fry the paste for 5 to 6 minutes, stirring constantly, till the mixture becomes fragrant and has a tinge of caramel.
- Tamarind and sugar: Add at the end tamarind paste and palm sugar. It will balance spiciness and sourness with a slight sweetness.
- Store your paste: Allow your Tom Yum paste to cool and store it in a glass jar. If you used oil, you should keep it refrigerated for up to 2 weeks, or freeze for up to 3 months. If you used water, use your Tom Yum paste within a week.
