Homemade Additive-Free Authentic Tom Yum Paste

Use scissors to cut 30g of dried chilies into small pieces, put them into a blender container, add 100ml of water, and blend into a smooth deep red chili paste. Remove and set aside.

Soak 30g of tamarind pulp in 80ml of water for 15 minutes, knead with hands and fork until dissolved, strain through a mesh sieve and press out dark brown tamarind juice.

Slice 3 stalks of lemongrass thinly and chop them into extremely fine pieces.

Peel 5 cloves of garlic, slice thinly and chop into fine garlic paste.

Slice, shred, and chop 30g of galangal into fine pieces.

Rub 5 kaffir lime leaves to release aroma, roll them up, shred, and chop into fine green pieces.

Peel 1 onion, cut in half, slice finely, and chop into small onion dices.

Add 3 tbsp of oil to the pot, put in the chopped onion, stir-fry on low heat for about 15 minutes until translucent and dry.

Add galangal paste and stir-fry evenly until mixed with onion and fragrant.

Add garlic and stir-fry. If ingredients are dry and stick to the pot, add 1 tsp of oil and mix until garlic is fragrant.

Add chili paste, stir-fry on low heat for about 4 to 5 minutes until fully combined with spices and turns dark red-brown.

Add 1 tbsp of shrimp paste, stir evenly until fully incorporated into the paste.

Pour in the tamarind water, stirring continuously until the sauce begins to thicken.

Add 3 tbsp of coconut sugar, 1 tsp of coriander powder, chopped kaffir lime leaves, and 2 tbsp of fish sauce, stir-fry evenly.

Use an immersion blender directly in the pot to puree the sauce until very smooth and uniform.

Stir-fry on low heat for about 2 minutes until moisture evaporates completely and the paste is thick and glossy.

While hot, pack the tom yum paste into sterilized glass jars, seal and invert to push out excess air, cool and store in the fridge (lasts about 2 months unopened).