Tom Yum Soup Base

Instructions

1. Prepare the chilies
   After soaking the dried red chilies in warm water for 15 minutes, drain them well. Remove the stems and seeds if you prefer a milder paste. Roughly chop and set aside.
2. Create the aromatic paste
   In a food processor, combine the prepared chilies, lemongrass, garlic, galangal, shallots, and kaffir lime leaves. Pulse until you achieve a relatively smooth paste, scraping down the sides as needed.
3. Cook the paste
   Heat the vegetable oil in a heavy-bottomed pan over medium heat. Add the aromatic paste and cook, stirring frequently to prevent sticking, for about 8-10 minutes until fragrant and slightly darkened.
4. Add wet ingredients
   Add the shrimp paste and tamarind paste to the pan. Continue cooking for another 3-4 minutes, stirring constantly to incorporate all flavors evenly.
5. Season the base
   Stir in the fish sauce, palm sugar, and lime juice. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
6. Cool and store
   Remove from heat and allow to cool completely. Transfer to clean, airtight containers. The paste will keep in the refrigerator for up to 3 weeks, or can be frozen in smaller portions for up to 3 months.