It. was. so. hot. 110 degrees with 87 percent humidity hot.
We were in Bangkok sitting inside a restaurant chain called Kin Kao Kin Pla, which is what my Thai hubby calls a “hiso” restaurant (hiso means high society, but we consider hiso restaurants in Bangkok anywhere that isn’t a street vendor and in an air-conditioned building).
But Rocco was at his 18-month-old stage where he didn’t want to sit at the hiso restaurant while Dom caught up with his former co-workers, he wanted to explore the heat-sucking, humid outdoors. So I obliged and left the cool air vent that I was sitting under, and my strawberry iced coffee I had ordered to walk with him up and down the winding staircase around the outdoor shopping plaza.
Before I left though I placed my request for Tom Yum Spaghetti since I think it’s fun to try Thai fusion dishes at hiso places.
I began my wandering with Rocco, and soon decided I didn’t really mind exploring with him since Dom and his friends had been chatting so quickly in Thai about all their former co-workers that I couldn’t keep up with the convo. But soon I got hot and came back inside for a sip of my coffee.
That’s when one of Dom’s friends gentlemanly said he would walk with Rocco outside. My sweaty pregnant self was so delighted to sit on the cozy chair as he took my sweet boy up and down the winding stairs, and the server brought over the Tom Yum Spaghetti.
I swirled a bite onto my spoon, tasted it and immediately I said to Dom, “I have to learn how to make this! It’s so good!”
The sauce was so creamy, it reminded me of an Italian pasta sauce, but also had the perfect spicy, sour taste of tom yum soup, and the huge prawns were cooked perfectly. We ate Thai-style and shared many other dishes, but my favorite one was the Tom Yum Spaghetti.
I created this Tom Yum Spaghetti recipe, and it’s sort of a combo of what I ate at the restaurant along with some additions. If you like Thai curry and tom yum, you will like this since it has coconut milk in the sauce! Please let me know what you think, and we hope you enjoy it as much as we have!
Tom Yum Spaghetti is a Thai fusion dish full of sweet, spicy, zesty flavor that my Thai hubby and my American friends adore! Try out our recipe today!
- 4 servings of spaghetti noodles, or pasta of your choice
- 4 servings of shrimp, or 1.5 lbs. chicken breast, sliced thinly
- 3-4 lemongrass stalks, outer stalks removed, sliced into 1-inch pieces
- 3 in. piece fresh galangal, thinly sliced
- 5 garlic cloves
- 1-5 Thai dried chilies (depending on spice preference)
- 4 fresh kaffir lime leaves, separated*, thinly sliced, stems removed
- 3 c. sliced, fresh white mushrooms
- 2 fresh large tomatoes, sliced into chunks
- 4 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
- 1 tsp. or so sugar
- handful of fresh, roughly chopped cilantro
- Place lemongrass, galangal, garlic, 2 kaffir lime leaves, and dried chilies in food processor. Pulse until fine. It's hard sometimes to break down the tough lemongrass and galangal, so it might take awhile.
- 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 puree from the food processor.
- Cook until fragrant.
- Add in coconut milk and Thai chili paste. Stir until combined.
- If cooking with chicken, add it in now and cook until done.
- Add in mushrooms and cook until they are tender.
- 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 and then turn off the heat.
- Add fish sauce, tamarind and lime juice to taste. I like mine more on the sour end. The coconut milk is already going to make it sweet, but if you like it sweeter, you can also add sugar.
- Place noodles on plate, and put the sauce on top. Sprinkle some cilantro and kaffir lime leaf strips on top and enjoy!
*Fresh kaffir lime leaves are hard to find, and I've made this dish without them, and it still tastes great! So just leave them out if you can't find them.