Tom Kha Paste - cooking recipe

Ingredients

2 tablespoons chopped lemongrass
8 garlic cloves
10 coriander roots
10 red chilies, minced
4 tablespoons lime juice
6 fresh cilantro stems, chopped
6 tablespoons galangal, sliced
6 peppercorns
8 shallots

Preparation

Blend all the ingredients in a food processor until you have a smooth paste.
Portion out 3 Tablespoon size mounds on sheets of plastic wrap.
Place the wrapped portions in a sealed container and freeze it for later use.
The paste can be stored for 6 months.