Tom Yam spaghetti

cooking time :

20 MIN

serving :

20 MIN

April 25, 2021

ingredients

• 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 spaghetti

cooking steps

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…