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