Mushroom Tom Yum Goong Pasta

Name: Mushroom Tom Yum Goong Pasta
Total time: 1200 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 1 packet fusilli pasta; 3 tablespoons tom yum paste; 2 bird’s eye chillies (finely sliced); 1 packet shitake mushrooms (sliced); 1 teaspoon ginger (blended); 2 teaspoons garlic (blended); 2 tablespoons brown sugar; 2 pinch seasalt; 1 handful coriander leaves (chopped); 1 tablespoon greek yoghurt; 1 lime (squeezed); 250 ml U.H.T coconut milk; 5 tablespoons olive oil

Zaidulkhair @jaggerbee

Singapore

A taste that will keep you wanting more. Perfect harmony of spicy, sweet and sour.

Idea by wife. Created by me.

A taste that will keep you wanting more. Perfect harmony of spicy, sweet and sour.

Idea by wife. Created by me.

Zaidulkhair @jaggerbee

Singapore

A taste that will keep you wanting more. Perfect harmony of spicy, sweet and sour.

Idea by wife. Created by me.

A taste that will keep you wanting more. Perfect harmony of spicy, sweet and sour.

Idea by wife. Created by me.

Saved

Ingredients

20 minutes

4-5 servings

1 packetfusilli pasta
3 tablespoonstom yum paste
2bird’s eye chillies (finely sliced)
1 packetshitake mushrooms (sliced)
1 teaspoonginger (blended)
2 teaspoonsgarlic (blended)
2 tablespoonsbrown sugar
2 pinchseasalt
1 handfulcoriander leaves (chopped)
1 tablespoongreek yoghurt
1lime (squeezed)
250 mlU.H.T coconut milk
5 tablespoonsolive oil

Saved

Steps

20 minutes

1

Boil pasta to al dente (10 minutes), drain and set aside.
2

In a small pot, heat up olive oil. Add in ginger and garlic.
3

Sauté ginger and garlic till fragrant and add in tom yum paste.
4

Add in bird’s eye chillies and mushrooms into mixture.
5

Add in the lime juice into the pot once mushrooms have softened.
6

Turn fire to low heat and add in the coconut milk. Bring the sauce to a simmer and add in salt and sugar.
7

Once sauce is simmering, transfer the sauce into a large pot.
8

On a medium heat, add in the pasta and sauce. Keep on mixing for about a minute.
9

Turn off the fire and add in the yoghurt and coriander leaves.
10

Mix well, taste and it’s ready to be served.