Spaghetti tom yum recipe
Spaghetti Tom Yum recipe
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Ingredients
| 300 g | spaghetti |
| 1 tbsp | garlic, minced |
| 6 sprig(s) | parsley, chopped (plus some for garnish) |
| 6 slice(s) | galangal |
| 6 stalk(s) | lemongrass, white inner parts only, finely chopped |
| 150 ml | coconut milk |
| 3 tbsp | tom yum paste (see recipe in database, or use store bought paste) |
| 6 | kaffir lime leaves, cut into very thin stripes |
| 1 tbsp | olive oil |
| 3 tbsp | lime juice |
| 6 tbsp | fish sauce (strict vegetarians use soy sauce) |
| some | slices of lime (for garnish) |
Instructions
Cook spaghetti al dente.
Heat oil in a pan and fry garlic until golden brown. Add galangal and lemongrass. Add tom yum paste and stir until all is mixed well. Add coconut milk, stir well.
Now, add spaghetti, fish sauce, lime juice, parsley and kaffir lime leaves. Mix thoroughly and take off the stove.
Arrange spaghetti on plates, top with e.g. lemongrass chicken (see database) and garnish with parsley and a slice of lime.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Tags: recipe, Spaghetti tom yum recipe, diy, how to cook, prepare Spaghetti tom yum recipe
Recipe type: xarchivex
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