Tom Yum Spaghetti
200 gram Spaghetti
120 gram Raw king prawns-peeled
110 gram Cherry tomato
40 gram Red onion-chopped
20 gram Red chilli-sliced
15 gram Lemon grass-sliced
7-8 leaf Kaffir lime leaf
3 tablespoon Olive oil
1.5 teaspoon Fish sauce
1 teaspoon Lime juice
1/2 teaspoon Ginger puree
1/2 teaspoon Sugar
1/4 teaspoon Thai Panang paste
1 pinch Salt and pepper
2 gram Coriander-finely chopped (Optional)
-Use an electric blender or pestle and mortar to blend the lemongrass, red chili, kaffir lime leaves, and ginger puree until they turn to a dry smooth paste. Add a little oil if required. This is your Tom Yum paste.
-Cook the tomatoes with one tablespoon of olive oil in the small saucepan until turns soften. Set aside.
-Cook the spaghetti according to the instruction on the package.
-In the other frying pan, fry the prawns in 2 tablespoons of olive oil until they cooked. Remove the prawns from the frying pan and set aside.
– In the same pan (do not wash ). Add the chopped red onion and gently fry until it turns translucent.
-In goes, Tom Yum paste and Thai Panang paste. Cook until the herbs infused(Usually approx 2-3 minutes). Put the cooked tomatoes and season the sauce with the fish sauce and sugar. Fry for further 1-2 minutes.
-Drain and transfer the spaghetti into Tom yum sauce. Follow by prawns, lime juice, a pinch of salt and ground black pepper. Fold all the ingredients well and serve immediately.
-What is Tom Yum ? Click here Tom Yum soup
– If you can get the hold of “ Nam-Prik Pao” ( Thai style Chilli jam) use it instead of ” Thai Panang paste” It will give the smoky and sweet character to this dish.
– Can’t find “Thai Panang Paste” you can also use the “Thai Red Curry Paste” instead.
-Not a big fan of seafood? Check Curried Spaghetti for a vegetarian option. Happy Cooking.