Seafood Tom Yum Pasta

Love pasta but at the same time a fan of Southeast Asian tastes? Then today’s recipe will be tantalizing to your tastebuds! We stir-fried lemongrass, shallots, garlic, chilli padi and kaffir lime leaves before adding the tom yum pasta to further enhance the flavor of the dish. By creating a tangy, yet spicy tom yum sauce in a few short moments, this can be good if you want a quick and tasty meal for the family.
We used San Remo Fettuccine (but choose your favourite pasta to your preference)  to evenly coat with the tom yum sauce, and man does this go well for any meal!

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250g San Remo Fettuccine
250g prawns (deshelled and devein)
250g squid (cleaned and skin removed)
8straw mushrooms (cut into halves)
1tbsp minced garlic
1tbsp minced shallots
1lemongrass (bruised)
4julienned kaffir lime leaves
2tbsp Tom Yum paste
2chilli padi (chopped)
2 limes
50ml coconut cream
1cup pasta water
3tbsp oil
Julienned lime leaves for garnish



Clean squid, score and cut into strips.
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Boil 5 liters of water with 1 tbsp of salt. Cook 250g San Remo Fettuccine for 8 minutes.
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In a pan with oil, stir fry lemongrass, shallots and garlic until fragrant.
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Add in chopped chilli padi and julienned kaffir lime leaves.
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Add tom yum paste and cook until fragrant.
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Pour in 1 cup pasta water and 50g coconut cream.
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Add in prawns, squid and straw mushrooms. Simmer until cooked.
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Add cooked pasta and evenly coat pasta with sauce.
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Turn off heat and add lime juice from 2 limes.
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Serve on a plate and garnish with julienned lime leaves.
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