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Home Pricing Community My Recipes

The Best Creamy Tom Yum Pasta Recipe

4.0

4 servings of spaghetti noodles, or pasta of your choice

4 servings of shrimp, or 1.5 lbs. chicken breast, sliced thinly

3-4 tbsp. Tom Yum Paste, homemade or store-bought

4 fresh kaffir lime leaves, separated*, thinly sliced, stems removed

3 c. sliced, fresh white mushrooms

3 fresh roma tomatoes, sliced into chunks

2 tbsp. Thai Roasted Chili Paste

1 can Chaokoh Coconut Milk 13.5 Fl. Oz., or coconut milk of your choice

3-4 tbsp. fish sauce, to taste

1.5 tbsp. tamarind paste

Juice from 2-3 limes, to taste

3 tsp. sugar, to taste

Handful of fresh, roughly chopped cilantro

Boil the water for the pasta, so you can cook the noodles while you are making the sauce.
Add 2 tbsp. of cooking oil to a wok or large saucepan and warm over medium-high heat.
Once pan is warm, add in the Tom Yum paste.
Stir-fry until fragrant, 2-3 minutes.
Add in the thick top part of the coconut milk. Stir until combined.
If cooking with chicken, add it in now and mix it up until it’s all coated.
Add in the rest of the coconut milk, mushrooms and Thai chili paste, and stir it up.
Cook on medium high, stirring off and on, until the chicken is cooked through and the mushrooms soft, about 15 minutes or so.
Add tomatoes, and if using shrimp, add in now too.
Be careful with the shrimp since it cooks so quickly. It might just take 1-2 minutes for it to cook. Once it’s turned pink and white and pretty, then turn off the heat.
Add fish sauce, tamarind, sugar and lime juice to taste. I like mine more on the sour end.
Place noodles on plate, and put the sauce on top. Sprinkle some cilantro and kaffir lime leaf strips on top and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 22 weeks ago

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