Tom Yum Pasta


This was a rather impromptu recipe I came up with. I had to prepare dinner last minute and so all I did was see whatever I had in the fridge that could come up with a meal in 15 mins.

I decided to go ahead with a fusion pasta. Tom yum pasta.

It is fast to prepare and taste absolutely goergous. I love dishes like these. Quick and easy!

Ingredients Serves 2

150g spaghetti
8-10 king prawns, peeled and deveined, with tails intact
1 large onion, finely chopped
1 lemongrass,white part only, finely sliced
2 kaffir lime leaves, cut a few slits
2-3 tbsp Thai tom yum paste
1 tbsp cooking oil
150ml water
1 tsp fish sauce
Handful of mint leaves
Olive oil
2 limes
1 bird’s eye chilli sliced(optional, only if you love the heat from the chilli as much as I do)

1. Cook spaghetti according to manufacturer’s instruction in a large pot of salted water, until al dente (about 8 minutes). Drain and put under cold running water to stop the pasta from cooking further. Set aside.

2. In the wok, heat the oil over medium high heat. Once oil is hot, add the onion and fry for 2-3 minutes until softened. Add the tom yum paste and fry for another minute until fragrant.

3. Add water and bring to the boil. Add the kaffir lime leaves, lemongrass and bird’s eye chilli (optional). Simmer gently for 2 minutes. Season with fish sauce.

4. Add prawns and cook for about 1 minute, until cooked through, then add the pasta and give it a quick stir, to coat each strand with the sauce.

5. Serve the pasta on to 2 plates. Divide 4-5 prawns per plate, then garnish with mint leaves. Serve immediately.


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