Tom Yum Cream Pasta
Recipe type: Fusion
Serves: 1 person
  • 3 cloves of garlic - chopped
  • 1 tablespoons butter (est)
  • 1-2 chilli padi, sliced
  • Shelled prawns
  • Pasta of your choice - Spaghetti, Angel Hair etc
  • 2-3 tablespoon of pasta water
  • Cooking Cream (about 100g)
  • 2 teaspoon tom yum paste - more if necessary
  • Chopped parsley
  • (optional) ¼ stalk lemongrass (the white portion), thinly sliced
  • (optional) 1-2 kaffir lime leaves, cut to small pieces
  1. Cook pasta in a pot of salted water, until Al Dente. Drain and put under cold running water to stop the pasta from cooking further. Set aside.
  2. Set aside about 2-3 tablespoon of pasta water.
  3. Heat the pan, and melt the butter. Add in chopped garlic and do a light fry.
  4. Once there's a nice aroma, add in the prawns and stir fry till it is cook. Set aside the prawns
  5. With the remaining butter and garlic in the pan, add in sliced chilli padi and do a light stir.
  6. Add in the tom yum paste, lemongrass (optional), kaffir lime leaves (optional) and about 2-3 tablespoon of pasta water, mix evenly.
  7. Pour the cooking cream in and mix gently under low heat.
  8. (optional) You can add milk if you prefer more sauce.
  9. Add in parsley and mix evenly.
  10. Add in cooked pasta and mix the sauce together.
  11. Dish the pasta, place the prawns on the top and sparkle with some parsley.