Tom Kha Paste
Unlock the essence of Thai cuisine with this homemade Tom Kha Paste recipe, a vibrant blend of aromatic herbs and spices that serves as the foundation for the beloved Tom Kha Soup. Crafted with traditional ingredients like galangal, lemongrass, kaffir lime leaves, and bird's eye chilies, this paste captures the unmistakable balance of tangy, savory, and mildly spicy flavors iconic to Thai dishes. Toasted coriander seeds and white peppercorns add depth, while a touch of shrimp paste (optional) enhances its umami undertones. Sautéing the paste in vegetable oil brings out its full flavor potential, making it an essential base for soups, curries, and marinades. Easy to prepare in just 20 minutes, this versatile paste is perfect for meal prep—store it in the fridge or freezer to have authentic Thai flavors at your fingertips!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 50 grams Galangal (peeled and sliced)
- 2 stalks Lemongrass stalks (trimmed and chopped)
- 6 leaves Kaffir lime leaves (torn)
- 4 medium Shallots (peeled and chopped)
- 6 cloves Garlic cloves
- 6 chilies Bird's eye chilies (adjust to taste)
- 2 tablespoons Cilantro stems (chopped)
- 1 teaspoon Coriander seeds
- 0.5 teaspoons White peppercorns
- 1 teaspoon Shrimp paste (optional)
- 2 tablespoons Vegetable oil
- 1 tablespoon Lime juice
- 1 teaspoon Salt
Instructions
Prepare the ingredients by peeling and slicing the galangal, trimming and chopping the lemongrass, tearing the kaffir lime leaves, and chopping the shallots, garlic, bird’s eye chilies, and cilantro stems.
Heat a small, dry skillet over medium heat. Toast the coriander seeds and white peppercorns for 1-2 minutes until aromatic. Remove from the heat and crush them using a mortar and pestle or spice grinder.
In a food processor or blender, add the galangal, lemongrass, kaffir lime leaves, shallots, garlic, bird’s eye chilies, cilantro stems, crushed coriander seeds, and white peppercorns.
If using shrimp paste, add it to the mixture. Blend until you achieve a smooth paste. You may need to stop and scrape down the sides occasionally.
Heat a skillet over medium heat and add the vegetable oil. Add the paste to the skillet and sauté for 2-3 minutes to deepen the flavors, stirring constantly to prevent burning.
Once the paste is fragrant, remove it from the heat. Stir in the lime juice and salt to balance the flavors.
Let the paste cool completely. Store it in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
74 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
