Thai Tom Yum Spice Blend

Name: Thai Tom Yum Spice Blend
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tsp (2 g) whole coriander seeds; 2 tbsp (6 g) dried cut lemongrass, dry and brittle, cut and sifted pieces; 2 tbsp (3 g) dried makrut (kaffir) lime leaves, crumbled, stems and thick midribs removed; 1 tbsp (6 g) galangal powder; 1 tbsp (5 g) Thai chili flakes, use 2 tsp for milder heat; 1 tbsp (8 g) garlic powder; 1 tbsp (7 g) shallot powder or onion powder; ½ tsp (1 g) ground white pepper; 2 tsp (8 g) coconut sugar or light brown sugar, finely powdered, no lumps; 2 tsp (12 g) fine sea salt; ½ tsp (2½ g) citric acid, adds the sour lime note (optional)

From the MyKitchenBank Kitchen

A fragrant, tangy, mildly hot dry blend of lemongrass, galangal, makrut lime leaf, chili and garlic that turns stock into tom yum soup in minutes. It also works as a rub for shrimp, chicken and roasted vegetables.

Prep: 15 min
Cook: 2 min
Wait: 1 hr 5 min
Total: 1 hr 22 min
Makes: About ½ cup (60 g) blend, enough for 4 pots of soup (2 tbsp per 4 cups stock)

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Steps

Before you start

Use a dry spice grinder or clean coffee grinder; wipe it out first so old flavors don't carry over.
Make sure the lemongrass and makrut lime leaves are fully dry and brittle. Soft or leathery pieces will clump and won't grind.
Plan for about 1 hour of resting time so the flavors blend before you taste and jar it.
Use a small, dry glass jar (about 1-cup / 240 ml) with a tight lid for storage.

1
Measure everything
- Measure all ingredients into small piles or bowls on the counter.
- Level every spoon measure.
- Remove stems and thick midribs from the dried lime leaves and crumble the leaves into small flakes with your fingers.
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Ready when: All ingredients measured and the lime leaves are in small flakes.
Tip: Weighing on a scale is more accurate than spoons for powders.
2
Toast coriander seeds
- Place the coriander seeds in a dry 8-inch (20 cm) skillet over medium-low heat.
- Shake the pan constantly for 1½–2 minutes.
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Ready when: Seeds smell warm and citrusy and turn a shade darker; a few may pop.
Tip: Pull the pan off the heat the moment you smell them; scorched coriander tastes bitter.
3
Cool the seeds
- Tip the toasted seeds onto a plate in a single layer and let them cool completely.
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Ready when: Seeds are cool to the touch and snap easily.
4
Grind the aromatics
- Put the cooled coriander, dried lemongrass and crumbled lime leaves in the grinder.
- Pulse in 5-second bursts for about 20–30 seconds total, shaking the grinder between pulses.
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Ready when: Mixture looks like coarse sand with no pieces larger than a poppy seed.
Tip: Grind in two batches if your grinder is small; overfilling leaves big fibrous bits.
5
Sift and regrind
- Pour the ground mixture through a fine-mesh sieve into a 1-quart (1 L) bowl.
- Return any pieces left in the sieve to the grinder, pulse for 10 seconds, and sift again.
- Discard any tough fibers that still won't pass through (about 1 teaspoon).
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Ready when: Sifted blend is fine and powdery, with no stringy bits.
Tip: Lemongrass fibers are tough and unpleasant in soup, so don't skip the sifting.
6
Add remaining spices
- To the sifted aromatics, add the galangal powder, chili flakes, garlic powder, shallot powder, white pepper, powdered sugar, fine salt and citric acid, if using.
- Break up any sugar or garlic lumps with the back of a spoon.
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Ready when: No visible lumps of sugar or garlic powder remain.
Tip: Add citric acid last and keep it dry; it clumps if it touches moisture.
7
Mix thoroughly
- Whisk the blend for 30 seconds, then transfer it to the jar, seal and shake for another 30 seconds.
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Ready when: Color is an even pale orange-tan with red chili flecks throughout.
8
Rest the blend
- Leave the sealed jar at room temperature, out of direct light, for 1 hour.
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Ready when: Opening the jar gives a bright, citrusy, garlicky aroma.
9
Taste and adjust
- Stir 1 teaspoon of blend into ½ cup (120 ml) hot water and taste.
- Add a pinch more chili for heat, citric acid for sourness, or salt if it tastes flat.
- Re-seal and shake to mix.
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Ready when: Tea tastes salty, sour, spicy and herbal in balance.
Tip: Adjust in tiny pinches (⅛ teaspoon); the blend is potent once dissolved.
10
Use in tom yum
- For soup, simmer 4 cups (1 L) stock with 2 tablespoons blend for 5 minutes, then add shrimp or mushrooms and finish with fish sauce and fresh lime juice to taste.
- As a rub, use 1 teaspoon per ½ pound (225 g) of protein.
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Tip: Because the blend contains salt, add fish sauce gradually and taste before adding more.

Good to know

Tips

Sift the lemongrass well; unground fibers stay chewy even after simmering.
To bring out more flavor in soup, bloom 2 tablespoons of blend in 1 tablespoon of oil for 20 seconds before adding stock.
For a salt-free blend, omit the salt and season the finished dish with fish sauce.
Keep the jar away from the stove; heat and steam dull the aromatics quickly.

Make ahead

Make the blend up to 3 months ahead; its flavor is best within the first 2 months.

Storage & reheating

Store in an airtight glass jar in a cool, dark cupboard for up to 3 months at room temperature. Not recommended for the fridge (moisture causes clumping). Freezes well in a sealed freezer bag for up to 6 months; bring to room temperature before opening to prevent condensation. No reheating needed.

Substitutions

galangal powder → ground ginger. Use 2 teaspoons; the flavor is less piney and citrusy but still warm.
dried makrut (kaffir) lime leaves → finely grated dried lime zest. Use 1 tablespoon; gives a citrus note but less floral aroma.
citric acid → dried lime or lemon powder. Use 1 tablespoon in place of the citric acid for gentler sourness.
Thai chili flakes → cayenne pepper. Use 1 teaspoon; it is hotter and finer than Thai chili flakes.