Tom Yum Pasta

Nutrition values are AI-estimated based on ingredients.

• Spaghetti (large bundle)
• Dark dried red chilies (approx. 1/4 cup)
• Peeled purple shallots (approx. 3-4 small ones)
• Garlic cloves (approx. 3-4 cloves)
• Roughly chopped galangal (a few white chunks)
• Green kaffir lime leaves (a few leaves)
• Fish sauce (a generous splash, perhaps 2-3 tablespoons)
• White sugar (about 1-2 teaspoons)
• Water (several cups)
• Fresh lemongrass stalks (approx. 4-5 stalks)
• Sliced galangal (a few more slices)
• Kaffir lime leaves (a few more leaves)
• Oyster mushrooms (approx. 2-3 pieces)
• Salt (about 1 teaspoon, adjusted to taste)
• Chopped red bell pepper (approx. 1/2 cup)
• Chopped baby corn (approx. 1/2 cup)
• Sliced button mushrooms (approx. 1 cup)
• Fresh basil leaves (a handful, torn)
• Coconut milk (from a sachet, approx. 1/4 cup or more)
• Fresh lime wedge
• Finely chopped green chives or scallions

1. 1Add dark dried red chilies, peeled purple shallots, garlic cloves, chunks of galangal, kaffir lime leaves, fish sauce, and white sugar into a blender jar and blend into a coarse reddish-orange paste.
2. 2Pour water into a medium-sized pot, then add bruised lemongrass stalks, more sliced galangal, more kaffir lime leaves, and oyster mushrooms.
3. 3Spoon the blended Tom Yum paste into the pot, stir well, cover with a lid, and simmer to infuse flavors.
4. 4After simmering, remove the lid, add salt, chopped red bell pepper, sliced button mushrooms, and chopped baby corn, then place a large bundle of spaghetti into the broth.
5. 5Tear and add fresh basil leaves to the pot, stir with a wooden spoon to submerge pasta, then pour in coconut milk for creaminess, stir again, and cook until pasta is al dente and vegetables are tender.
6. 6Serve the finished Tom Yum Pasta in a deep bowl, garnished with a fresh lime wedge and a sprinkle of finely chopped green chives or scallions.

These instructions are our analysis of the original video. Watch on YouTube →