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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 recipe 718g Recipe makes 1 recipe) The following items or measurements are not included below: coriander root galangal 6 peppercorns |
||
| Calories 358 | ||
| Calories from Fat 21 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 71mg | 2% | |
| Potassium 2290mg | 65% | |
| Total Carbohydrate 82.6g | 27% | |
| Dietary Fiber 7.9g | 31% | |
| Sugars 25.3g | ||
| Protein 14.7g | 29% | |
Tom Kha Paste
By: Nyteglori
Dec 13, 2007
Since coriander root may be a bit hard to find you can use cilantro stems with a bit of grated galangal as a substitute.
1 recipe
Ingredients
- 2 tablespoons chopped lemongrass
- 8 garlic cloves
- 10 coriander root
- 10 red chilies, minced
- 4 tablespoons lime juice
- 6 fresh cilantro stems, chopped
- 6 tablespoons galangal, sliced
- 6 peppercorns
- 8 shallots
Directions
1
Blend all the ingredients in a food processor until you have a smooth paste.2
Portion out 3 Tablespoon size mounds on sheets of plastic wrap.3
Place the wrapped portions in a sealed container and freeze it for later use.4
The paste can be stored for 6 months.
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- Course > Condiments, etc. > Cooking Mixes
- Cuisine > Asian
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: I'mPat
On Dec 23, 2007
Made this after the neighbour gave some lovely fresh galangal and lemon grass and as I had no idea how it should taste I took it next door for my Singaporean neighbour to assess and her comment was if I didn't know better I would swear this came from an asian kitchen, she was in seventh heaven and demanded the recipe (lucky I took a copy with me). The only change I made was I had to use lemon juice instead of limes. Thank you Nyteglori I will try this soon in soup. Made for Please Review My Recipe. Tip from my neighbour when using is stir fries or soup fry off until fragrances can be smelled then continue cooking to get the full flavour from the paste through your dish.
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