Tom Yum Pasta

Tom Yum Pasta is a delightful fusion dish that combines the bold, aromatic flavors of traditional Thai Tom Yum soup with al dente pasta. This vegan recipe offers a spicy, tangy profile that is both comforting and invigorating.

Ingredients

• Spaghetti - 200 grams
• Coconut milk - 200 ml
• Vegetable broth - 200 ml
• Lemongrass - 2 stalks, chopped
• Galangal - 1 inch, sliced (or ginger if unavailable)
• Kaffir lime leaves - 3, torn
• Thai bird's eye chilies - 2, sliced
• Mushrooms (button or shiitake) - 150 grams, sliced
• Cherry tomatoes - 100 grams, halved
• Soy sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Fresh cilantro - 1/4 cup, chopped
• Green onions - 2, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, combine the coconut milk and vegetable broth over medium heat.
3. Add the chopped lemongrass, sliced galangal, torn kaffir lime leaves, and sliced bird's eye chilies to the saucepan, bringing the mixture to a gentle simmer.
4. Simmer for about 10 minutes to allow the flavors to infuse.
5. Stir in the sliced mushrooms and cherry tomatoes, cooking for an additional 5 minutes until the mushrooms are tender.
6. Add the soy sauce and lime juice, stirring well to combine. Season with salt and pepper to taste.
7. Add the cooked spaghetti to the saucepan, tossing to coat the pasta evenly with the sauce.
8. Remove from heat and garnish with chopped cilantro and green onions before serving.

Nutrition

• Calories: 450
• Protein: 9 g
• Carbs: 68 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and cilantro, promoting overall health.
• Coconut milk provides healthy fats that support heart health.

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