Can I use dried galangal if fresh galangal is unavailable?

I don't recommend it, as dry galangal loses most of its flavors and aroma once dried. If in a pinch, you can double up on the measurements. Never use fresh ginger as a substitute. If you can't find galangal, skip it entirely.

What other dishes can I create with Tom Kha Paste?

Use your freshly made Tom Kha paste to make Thai coconut chicken soup recipe LINk, add it to your favorite stir fries like this vegetable stir fry, or use it as a marinade for your meat, seafood, or poultry for baking, grilling, or air frying.

How can I adjust the spiciness of the paste to my liking?

Tom Kha paste is not supposed to be spicy as the soup is not usually spicy. However, if desired, you can add some dried or fresh chilis to your paste.

How long does homemade Tom Kha Paste stay fresh in the refrigerator?

The paste will last up to 7 days, sometimes longer in the refrigerator.

Authentic Thai Tom Kha Paste Recipe

Name: Authentic Thai Tom Kha Paste Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 teaspoon salt; 1/4 cup lemongrass, finely chopped; 2 teaspoon galangal, finely chopped; 1/4 cup shallot; 1 tablespoon coriander seeds; 1/2 teaspoon whole white peppercorns; 1 tablespoon kaffir lime zest. Or 5 kaffir lime leaves, finely chopped; 1/4 cup cilantro stems chopped small. Or 3 cilantro roots, finely chopped.; 3 tablespoons lime juice. About 1 large lime

Description

Tom Kha paste is lesser-known than all the other Thai curry pastes. It is crucial to create a tasty base for the world-famous Thai chicken coconut soup, Tom Kha Gai. Make this authentic recipe using two easy methods!

Ingredients

Scale

2 teaspoon salt
1/4 cup lemongrass, finely chopped
2 teaspoon galangal, finely chopped
1/4 cup shallot
1 tablespoon coriander seeds
1/2 teaspoon whole white peppercorns
1 tablespoon kaffir lime zest. Or 5 kaffir lime leaves, finely chopped
1/4 cup cilantro stems chopped small. Or 3 cilantro roots, finely chopped.
3 tablespoons lime juice. About 1 large lime

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Instructions

Easy Tom Kha Paste Method with a spice grinder

Gather the Ingredients. Collect the essential ingredients, fresh galangal, kaffir lime leaves, lemongrass, cilantro stems or roots, shallot and fresh lime juice. These can be found at your local Asian stores.
Prepare the Ingredients. Finely chop the galangal root to enhance its flavors. Slice the kaffir lime leaves into thin strips for even distribution. Crush the lemongrass to release its fragrant oils.
Grind to a smooth paste. Put everything in a spice grinder or a small food processor and grind until you have a smooth paste. That's it! Super easy!

Traditional Tom Kha Paste Method

Pounding the spices. In a mortar, grind the ground coriander seeds and white peppercorns with a pestle until the seeds are finely crushed.
Pound the herbs. Combine the chopped galangal, lemongrass, and cilantro roots. Add one tablespoon of lime juice to help turn the blades of the spice grinder. Pound until you have a paste.
Add shallot and kaffir lime zest or leaves and pound until a smooth and consistent paste forms. The key to making a smooth paste is not to add more than 3 ingredients to pound at one in the mortar.
Season the paste. Add the salt and the rest of the lime juice to the paste, balancing the flavors according to your preference. Now is a good time to add more heat, too, if you prefer some. Use ground white pepper or crushed red peppers as much as your taste bud prefers! That's it! Enjoy.
Store Your Homemade Tom Kha Paste. Transfer your freshly made Tom Kha Paste into an airtight container and refrigerate it for future use. It will be your culinary secret to unlock the authentic taste of Thai food in your kitchen.

Notes

Never use ginger as a substitute for authentic Thai curry pastes. It will change the flavor and fragrance of the recipe entirely.
Garlic is never used in Tom Kha paste as the soup doesn't have garlic in it. But if you plan on using the paste for marinating or stir-frying, add 2 tablespoons of chopped garlic to this recipe.
You'll need a small food processor to make this Tom Kha paste recipe. If you don't have one, use a spice grinder to make 2 batches, then combine them in a bowl.
Double up on the recipe; your small food processor will work great.
Feel free to customize your Tom Kha Paste to match your preferences. You can adjust the spice, sourness, and sweetness levels by modifying the ingredients.
Experiment with palm sugar or coconut sugar for a unique twist.
Add fresh or dried Thai chilies if you'd like some heat in your paste!

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 10
Cook Time: 5
Category: Pastes
Method: food processor
Cuisine: Thai