Tom Yum Spaghetti is one of those beautiful fusion dishes that truly hits the spot, especially on cold, rainy days. There’s just something incredibly comforting about the bold, zesty flavors of tom yum, with its perfect balance of tang, heat, and umami flavours, all wrapped up in a plate of pasta. It’s a flavour bomb in the best way possible!
It’s the kind of meal that warms you from the inside out, perfect for curling up with when the skies are grey. If you’re craving something bold yet comforting, easy yet impressive, this dish has your name on it.
Preparing the Ingredients:
Lemongrass – Tom Yum just isn’t Tom Yum without lemongrass. It’s one of the star ingredients in the pounded paste! To get that lovely, powdery texture, be sure to use only the bottom white part of the stalk as it’s the most tender and fragrant. Curious about how to prep lemongrass like a pro? Click here to learn more!
The Paste – Since we’re using a mortar and pestle for this, go ahead and slice all your paste ingredients nice and thin. Trust me, your arms will thank you later! It does take a little time, so settle in and pound with a steady rhythm until everything becomes a dry, powdery paste. It’s kind of meditative once you get going. Short on time? No worries, you can pop everything into a chopper. Just try to avoid adding water so the texture stays close to the original.
Onion – I usually reach for red onions instead of white ones because they’re more affordable here in Singapore, and I love their sweet, robust flavor. But really, use whichever type you prefer! Just be sure to slice them thinly so they blend in nicely with the rest of the dish.
Mushrooms – Shimeji mushrooms are my go-to for this recipe. They pair beautifully with the bright, punchy flavors of Tom Yum. Oyster mushrooms are another lovely option if you want something a little meatier.
Fish Sauce – This little splash of umami magic gives the mushrooms a deeper, more savory flavor. It’s a lovely touch, but absolutely optional. So if you don’t have any on hand, don’t stress, your dish will still turn out delicious!
Tom Yum Paste – There are so many Tom Yum pastes out there, and honestly, it’s about finding the one you love. Your local grocer might have a favourite to recommend! Personally, I like Holly Farms’ Tom Yum paste as it strikes the perfect balance between spicy and tangy, which is exactly what we’re after.
Lime & Coriander – These two are non-negotiables in Tom Yum! The lime brings all that zesty brightness, and coriander (aka cilantro) adds a fresh, herby finish. Don’t skip them, they really make the dish sing.
Prawns – When it comes to prawns, I always reach for the medium-sized, juicy ones .They’re just the right mix of tender and meaty. So succulent, so satisfying, and they cook up beautifully every time!
Just a quick heads-up: If you notice a slight yellow tint in the photos, it’s because I marinated the prawns with a little turmeric powder before freezing them. It’s a handy trick many Malays use to help reduce that raw seafood smell. It works like a charm for both fish and poultry, too!
Now that you’ve got all your ingredients prepped, let’s get cooking!
Description
I love how versatile this dish is. Whether you’re using juicy shrimp, tender pieces of chicken, or even a mix of seafood, it always turns out fabulous. The magic lies in that unmistakable tom yum base, fragrant lemongrass, galangal, lime leaves, lime, chili, and coriander, combined with el dente spaghetti that soak up all that delicious sauce.
Ingredients
Paste ingredients (pound)
Other ingredients:
Instructions
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Drizzle a little oil into your pan and gently pan-fry the shrimp until they turn a pretty pink and are just cooked through. Once they’re done, scoop them out and set them aside for now.
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In the same pan, sauté the sliced onions until they’re soft and smell amazing.
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Toss in your Shimeji mushrooms and add a quick splash of fish sauce for depth. Let them cook for about a minute to soak in all the flavor.
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Stir in your pounded paste and let that beautiful aroma bloom. It’s the heart of the dish! Just be careful not to let it burn. As soon as everything’s well mixed, quickly add in the chopped tomatoes, a spoonful of tomato sauce, your favorite Tom Yum paste, and a splash of pasta water to bring it all together. Stir well and let it gently simmer for about 2 minutes, just until the tomatoes start to soften and melt into that rich, tangy sauce.
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Add the cooked spaghetti and those juicy shrimp back into the pan. Give everything a good toss so the noodles soak up all that vibrant, tangy, spicy goodness.
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Now for the finishing touches, squeeze in some fresh lime juice and sprinkle the coriander leaves. Give it one final gentle toss, and voila! Your Tom Yum pasta is ready to serve.
Note
No pestle and mortar?
Blend it with a chopper. Just try to avoid adding water so the texture stays close to the original.
A quick tip before you squeeze that lime!
Tom Yum paste can vary quite a bit from brand to brand. Some are spicier, some are more sour. So it’s always a good idea to give your sauce a little taste before adding the lime juice. A little less or a little more lime can make all the difference in balancing those bold flavors to suit your own taste!
Want to make it creamy?
If you’re a fan of rich, comforting pasta dishes, try stirring in a splash of cooking cream before adding your spaghetti. It turns the sauce into a luscious, creamy dream while still keeping that signature Tom Yum punch. Perfect for when you're in the mood for something extra indulgent!
