How To Make VEGAN/VEGETARIAN TOM YUM PASTE | Su's Cookbook

How to make Vegetarian Tom Yum Paste (Suitable for Vegetarians & Vegans) By Su’s Cookbook Paste Ingredients: 300gm of dried red chillies (deseeded, soaked in hot water for 30 mins) 100 ml of the chilli water (used for soaking the chillies earlier)or vegetable broth Galangal, thinly sliced (approx. 2 inches) 4-5 red & green bird’s eye chillies (optional) 5-6 cilantro (coriander) roots or 1 tbsp coriander powder 1 small red onion + 10 shallots 1 clove of garlic 7-8 kaffir lime leaves, remove the middle stem 5-6 stalks of lemongrass, slice the inner white part 3 tbsp of thick tamarind water 3 tbsp lime juice To be added when the chilli paste is being sauteed: Palm or raw sugar (or both) Salt for seasoning 1 tbsp lime powder (optional) Any types of vegetable seasoning stock cubes or powder ( mushroom powder or granules ) Oil for cooking Method: Heat up some oil in a non-stick pan over low flame and saute the chilli paste till there is no raw smell. After 5-6 minutes, add in the sugar and salt as well. Time to time, keep stirring so as not to burn the paste. You may add more lime or tamarind juice according to your preference. Cook until the paste thickens and the oil begins to separate from the chilli. Then, set it aside to cool before sealing them in jars. Keep it in the fridge or freezer which can last for a few months. You may make any desired Thai dishes using this yummylicious paste!