Tom Yam spaghetti

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 20 min

Serving: 2 - 3 people

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 Blue Elephant Recipe

Cooking Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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.

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.

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.

Stir in the BE Tom yam paste and stir-fry until aroma develops.

Add in the prawns and cook until pink.

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).

When the sauce is ready, add in the spaghetti with the whipped cream, fish sauce, sugar and salt.

Add the sliced chili at the very end, stir well then remove from the heat.

Squeeze half of the lime on top of the pasta and garnish with Coriander leaves.

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…

You Will Also Like

Chicken Pad See Ew

Chicken Pad See Ew

One of the most emblematic Thai street food dishes ! Flavorful yet mild, perfect for the whole family !

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Follow Us For More Recipes

Where to find our Blue Elephant Products around the world?

Click on the map below to find out!

For any inquiries, please contact us at [email protected]

© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services

© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services