Ingredients for Tom Kha Paste
- 4 stalks lemongrass, thinly sliced
- Garlic Cloves
- Coriander Roots
- 4-6 red chilies, adjust to your spice preference
- Lime Juice
- Fresh Cilantro Stems
- 2 tablespoons grated galangal (if not using cilantro stems substitute)
- Peppercorns
- 8 shallots
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How to Make Tom Kha Paste
- Combine all ingredients in a food processor. Process until you achieve a smooth, even paste, scraping down the sides as needed.
- Line a baking sheet with plastic wrap or parchment paper.
- Using a tablespoon, portion out 3-tablespoon mounds of the paste onto the prepared baking sheet.
- Wrap each portion individually with plastic wrap, ensuring it's airtight.
- Place the wrapped portions in a freezer-safe container or bag. Freeze for up to 6 months.
- To use, simply thaw a portion overnight in the refrigerator or use directly from frozen in your Tom Kha soup recipe (adjust cooking time if using frozen).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
1g
Carbs
27g
