Chef Life Magazine Issue #26: TomYam Pasta 🍝

Here's the Tomyam Pasta at one of my restaurants. It's crossed mix multi cultural pasta dish that really will boggle your mind and taste buds in all the right ways.

It's fairly simple to make as long as you have fresh high quality ingredients in the aromatics like the shallots, birds eye chili, kaffir lime leaves, lemongrass. In the picture you'll notice handmade pasta but we don't do that anymore as most of our customer base at the restaurant are Chinese, we've gotten many complaints of why are they being served 'Pan Mee' as their pasta 😂

This pasta is tangy, spicy, sweet, sour and creamy. I kid you not, its really a one of kind fusion dish that is both familiar yet fresh and inventive bringing you a whole new experience with Italian food and Thai!

Recipe

1 shallot finely diced
2 garlic cloves
4pcs kaffir lime leaves
4pcs birds eye chili whole
1 lemongrass (take just the back 2 inches)
2 tsp tomyam paste (store bought ones would be fine)
100ml water
100ml heavy cream
300g oyster mushroom (or favorite mushroom of your choice)
250g prawns

Steps

• Heat up frying pan with some oil and add in shallots, garlic, lemon grass, kaffir lime leaves and chili padi. Do not break up the chili padi unless you want it on volcanic level spiciness. You have been WARNED!
• After about a minute or so or until the aromatics get fragrant, add in prawns and fry until it turns and orange hue.
• Add in water and mushrooms and fry till slightly soft. You wanna do prawns and mushrooms in quick succession as to not overcook the prawns.
• Now, add in the tomyam paste and dissolve the paste.
• Finally, add heavy cream to tie the sauce together and it's ready to be served and savoured!

I like to eat this dish not piping hot as I find the cream gets better in a slightly cooler state. It taste creamier, butterier and weirdly a some what cheese-like tang.

Hope you try this at home and maybe for your friends and family during this Christmas holidays. Until next time ~ Bon Appétit!