Tom Yum Pasta

Name: Tom Yum Pasta
Cuisine: South African
Ingredients: 500 g Gluten-Free Pasta; 30 ml Coconut Oil; 30 ml Green Curry Paste; 30 ml crushed Garlic; 600 g Chicken Breasts, cut into strips; 1 Onion, chopped; 10 ml Sumac; 15 ml Lime Juice; 5 Lime Leaves; 2.5 ml Chilly Flakes; 3 Dried Chillies; 250 g Mushrooms, quartered if needed; 2 Bell Pepper, chopped; 1500 ml Water; 30 ml Soy Sauce; 30 ml Fish Sauce; 1 can Coconut Milk; 45 ml Lime Juice; 300 g Cherry Tomatoes, halved; 4-5 Spring Onion, sliced

Sean Strydom @Sean_Strydom

Port Elizabeth

Tom Yum Pasta

Sean Strydom @Sean_Strydom

Saved

Ingredients

500 gGluten-Free Pasta
30 mlCoconut Oil
30 mlGreen Curry Paste
Thai Green Curry Paste
30 mlcrushed Garlic
600 gChicken Breasts, cut into strips
1Onion, chopped
10 mlSumac
15 mlLime Juice
5Lime Leaves
2.5 mlChilly Flakes
3Dried Chillies
250 gMushrooms, quartered if needed
2Bell Pepper, chopped
1500 mlWater
30 mlSoy Sauce
30 mlFish Sauce
1 canCoconut Milk
45 mlLime Juice
300 gCherry Tomatoes, halved
4-5Spring Onion, sliced

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Steps

1

In a large pot, cook Gluten-free Pasta according to package instructions. Rinse and set aside.
2

Heat Coconut Oil in a cast iron soup pot over medium-high heat. Add Curry Paste and Garlic. Fry till Paste is very aromatic. Add Chicken and Onion.
3

Once Onions are translucent and Chicken is cooked, add Sumac, Lime Juices, Lime Leaves, Chilly Flakes, Dried Chillies and Mushrooms. Cover with water and bring to a boil, simmer uncovered for 20 minutes.
4

Add the Bell Pepper, Soy Sauce, Fish Sauce and Coconut Milk. Cover simmer for 10 minutes.
5

Remove Lime Leaves and whole dried Chillies. Season with Lime Juice and add Tamatoes and Spring Onions.
Serve with cooked Pasta.