Instructions:
The tom yum of Thailand is based on flavours like those incorporated in this hot and sour soup paste. Use 2 tablespoons paste in 750 ml (24 fl oz/3 cups) of prawn or chicken stock. Shelled and deveined prawns are cooked in the stock until done.
- 125 ml (4 fl oz/½ cup) vegetable oil;
- 2 teaspoons chilli powder;
- ½ cup small dried shrimp;
- ½ cup finely sliced lemongrass, white portion only, or zest of 1 lemon;
- 1 tablespoon finely chopped garlic;
- 2 tablespoons chopped coriander roots;
- 10 whole peppercorns;
- 1 tablespoon finely chopped galangal, fresh or in brine;
- 4 fresh red chillies, seeded;
- 4 fresh green chillies, seeded;
- 8 fresh kaffir lime leaves, mid-rib removed;
- 4 tablespoons fish sauce;
- 4 tablespoons lime juice;
- 1 teaspoon ground turmeric;
- 1 tablespoon dried shrimp paste;
- 1 tablespoon sugar;
- 1 tablespoon salt;
- 1 tablespoon citric acid;
- 1 teaspoon finely grated lime zest.
- Heat the oil gently in a wok or frying pan. Mix the chilli powder with 1 tablespoon water and cook until the oil turns red. Turn off the heat while preparing the other ingredients.
- Put the dried shrimp into a blender and whiz on high speed until reduced to a fine floss. Transfer to a bowl.
- Put the lemongrass, garlic, coriander roots, peppercorns, galangal, chillies and kaffir lime leaves into the blender. Add the fish sauce and lime juice and blend until pur.ed.
- Reheat the chilli oil in the wok and add the pur.ed mixture. Add the turmeric, shrimp paste and shrimp floss. Cook, stirring, until the oil separates and comes to the surface. Cool the mixture before stirring in the sugar, salt, citric acid and lime zest. Store in a tightly covered glass jar in the refrigerator for up to 3 months, or freeze in 2-tablespoon lots.
Makes about 375 ml (12 fl oz/1½ cups)
