Tom Yam spaghetti

Will become your new favourite pasta !

Cooking Time: 20 MIN

Serving People: 2 - 3 PEOPLE

Ingredients
for Tom Yam spaghetti

• 70g BE Tom yum soup paste • 200g dried Spaghetti • 2 Tbsp VG oil • 2 cloves Garlic (finely minced) • 1/4 cup Shallots (finely chopped) • 150g Asian mushrooms (oyster+ shimeji) • 150g Cherry tomatoes (halved) • 200g Prawns • 100mL Tomato passata • 100mL Whipping cream • 50 mL Water from pasta cooking • 2 Tsp BE Fish sauce • 1/4 tsp Salt • 1 Tbsp Sugar • 2 pces Fresh chili (small spicy, finely chopped) • 1 Lime (in wedges) • 1/2 handful fresh coriander leaves (chopped)- for garnish Optional : 1 stalk Lemongrass + 3 kaffir lime leaves

Tom Yam chilli paste 70g

฿59.00

SKU: BE-010
Category: Curry Pastes

Tom Yam chilli paste 220g

Fish Sauce 200ml

How to cook Tom Yam spaghetti

Follow these easy steps to bring authentic Thai flavors to your dishes.

STEP 1
- Cook the pasta (al dente) in salted water according to package instructions. Set some pasta water aside. Then drain the pasta to be put aside.
STEP 2
- Meanwhile slice 150g of mushrooms, half 100g of cherry tomatoes, slice the chili, mince 1/4 cup of shallots and mince 2 cloves of garlic.
STEP 3
- In a hot pan on high heat, add oil, then the shallots with the garlic, and let it simmer until golden brown. Then add the kaffir lime and lemongrass.
STEP 4
- Stir in the BE Tom yam paste and stir-fry until aroma develops.
STEP 5
- Add in the prawns and cook until pink.
STEP 6
- Then add the tomato sauce, followed by the mushrooms and cherry tomatoes, then the pasta water and let it simmer a few minutes (until mushrooms are cooked).
STEP 7
- When the sauce is ready, add in the spaghetti with the whipped cream, fish sauce, sugar and salt.
STEP 8
- Add the sliced chili at the very end, stir well then remove from the heat.
STEP 9
- Squeeze half of the lime on top of the pasta and garnish with Coriander leaves.

Chef’s Tip

Spice-up your dish by adding as many chilies as you wish ! A great condiment to complement this dish is our roasted chili paste (Nam prik pao). Allergic to seafood ? add more mushrooms. This dish will be lovely with mixed seafood aswell so do not hesitate to add squid, mussels…

Master Chef Nooror