Tom Yum Spaghetti Recipe

Get ready to take your taste buds on a wild adventure with my latest fusion obsession: Tom Yum Spaghetti! It’s like a mouthwatering road trip through Thailand, with every forkful delivering a spicy, tangy punch that perfectly complements the luscious shrimp and creamy coconut sauce.

I enjoy giving a distinctive twist to familiar meals, and my Tom Yum Spaghetti is a flavor-laden hybrid you must sample. Overflowing with the bold Thai tastes of shrimp, lemongrass, kaffir lime, and chilies, this dish pairs the distinctive aromatic punch of Tom Yum with the comforting, if unexciting, presence of spaghetti.

Coconut milk lends a creamy consistency to the sauce, and fresh coriander and lime brighten its flavor. Balanced with a fair amount of protein from the shrimp and a medley of fresh vegetables, it’s a delightful and surprisingly nutritious way to enjoy a plateful of noodles.

Ingredients

• Spaghetti: Rich in carbohydrates, provides energy and serves as a versatile base.
• Garlic: Adds a pungent flavor, contains antioxidants, supports immune health.
• Lemongrass: Offers citrusy aroma, aids digestion, and has antibacterial properties.
• Bird’s Eye Chilies: Brings spicy heat, boosts metabolism, and rich in vitamins.
• Shrimp: High in protein, low in calories, and provides essential nutrients like selenium.
• Tom Yum Paste: Contributes depth of flavor, combining hot, sour, and savory tastes.
• Coconut Milk: Adds creaminess, source of healthy fats, enhances richness of dish.
• Kaffir Lime Leaves: Impart a fresh citrus fragrance, essential in Thai cuisine.

Ingredient Quantities

• 200g spaghetti
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 stalk lemongrass, white part only, finely chopped
• 2-3 kaffir lime leaves, finely sliced
• 2-3 bird’s eye chilies, finely chopped
• 150g shrimp, peeled and deveined
• 100g mushrooms, sliced
• 2 tablespoons Thai fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 2 tablespoons Tom Yum paste
• 100ml coconut milk
• Fresh coriander leaves for garnish
• Lime wedges for serving

How to Make this

1. Prepare the spaghetti in a big pot of nicely boiling salted water, according to the package’s directions. Cook until the spaghetti is al dente; then drain it and set it aside.

2. In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, chopped lemongrass, sliced kaffir lime leaves, and chopped bird’s eye chilies, and sauté until fragrant.

3. Place the shrimp in the skillet and cook for about 2-3 minutes until they begin to turn pink.

4. Include the sliced mushrooms and stir-fry for an additional 2-3 minutes until they are just tender.

5. Mix the Thai fish sauce, lime juice, and sugar together well so that the flavors combine.

6. To the pan, add the Tom Yum paste and coconut milk and stir to combine into a creamy, aromatic sauce.

7. Put the pan-cooked spaghetti back in the pan. Then, using tongs and a confident stirring motion, toss the spaghetti and sauce together for at least 15–20 seconds. You want the sauce to adhere to the pasta, and you want the pasta to reach a uniform temperature before serving.

8. Continue to cook everything for another minute or two until it is well combined and heated through.

9. Take it off the heat and decorate it with fresh coriander leaves.

10. Present the Tom Yum Spaghetti with lime wedges on the side, and you have a dish that truly sings with flavor. You could go a step further and serve it with a few extra garnishes—mint, cilantro, or even a scoop of your favorite garlic fried shallots. But even if you don’t, you will have a dinner that your friends and family will likely remember for a while.

Equipment Needed

1. Large pot
2. Large pan/skillet
3. Colander
4. Wooden spoon or spatula
5. Tongs
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cup

FAQ

• What can I use if I can’t find kaffir lime leaves? You can substitute with a bit of lime zest if kaffir lime leaves are unavailable. The flavor won’t be identical, but it will add a citrusy aroma.
• Is there a substitute for Tom Yum paste? If you don’t have Tom Yum paste, you can make a quick version using a mix of Thai chili paste, lime juice, fish sauce, and a bit of sugar, though the flavor might not be as intense.
• Can I use chicken instead of shrimp? Yes, you can substitute chicken for shrimp. Just ensure it is cooked through before adding the mushrooms.
• How can I make this dish vegetarian? To make it vegetarian, substitute the shrimp with tofu or additional mushrooms and use soy sauce instead of fish sauce.
• What’s the ideal level of spiciness for this dish? The spiciness is adjustable by the number of bird’s eye chilies used. Start with one and add more to taste.
• Can I prepare this dish in advance? While it’s best enjoyed fresh, you can prepare the sauce ahead of time. Cook the spaghetti fresh for the best texture.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of water if needed.

Tom Yum Spaghetti Recipe Substitutions and Variations

Spaghetti: Use rice noodles or linguine to achieve a different texture.
For the shrimp portion: substitute diced chicken breast or tofu for a vegetarian option.
Mushrooms : Cross-train with bell peppers or zucchini slices for variety.
Soy sauce or tamari can be used to re-create the similar umami flavor of Thai fish sauce.
Coconut milk: Substitute evaporated milk for a lighter option. If you want to stay with plant-based milks, go with almond milk.

Pro Tips

1. Infuse Flavors Early When sautéing the aromatics (garlic, lemongrass, kaffir lime leaves, and chilies), ensure they are cooked until just fragrant to avoid burning. This helps to release and infuse their full flavor into the oil.

2. Maximize Tom Yum Essence Add the Tom Yum paste after the mushrooms have softened slightly, allowing it ample time to meld with the other ingredients before adding the coconut milk. This ensures a deeper, richer flavor in your sauce.

3. Shrimp Timing To prevent overcooked shrimp, cook them until they are just turning pink before adding the mushrooms. They will continue cooking throughout the process and will remain tender.

4. Balance the Sauce Taste the sauce after combining all the liquid components (fish sauce, lime juice, sugar, and coconut milk). Adjust the lime juice, sugar, or fish sauce if needed to achieve a perfect balance of savory, sour, and sweet to suit your preference.

5. Keep Pasta Ready Have the cooked spaghetti ready alongside the sauce; doing so ensures that the sauce doesn’t reduce too much while waiting. The added starch from al dente pasta helps the sauce cling to each strand, creating a harmonious dish.