Pairs well with Tom Yum Tomato Cream Pasta
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Tom Yum Tomato Cream Pasta
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A fusion dish inspired by a visit to Tokyo, combining the flavors of Tom Yum with tomato cream pasta.
00:45:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- shallots - watch the video to see
- garlic - watch the video to see
- chili - watch the video to see
- galangal - watch the video to see
- kaffir lime leaves - watch the video to see
- sun-dried tomatoes - watch the video to see
- shrimp shells - watch the video to see
- tomato paste - a good amount
- heavy cream - a touch
- pasta - watch the video to see
- chives or cilantro - watch the video to see (cilantro preferred)
Instructions
- Make Tom Yum Paste: Blitz together shallots, garlic, chili, galangal, kaffir lime leaves, and sun-dried tomatoes.
- Prepare Shrimp Stock: Saute shrimp shells to make a concentrated stock, then set aside.
- Cook Tomato Mixture: Cook garlic, shallot, and tomato paste in oil. Add in the Tom Yum paste and cook down until it starts to stick to the pan.
- Deglaze and Simmer: Deglaze the pan with the shrimp stock and let it simmer.
- Blend and Strain: Blend the mixture as best as you can, then strain out as much liquid as possible, leaving behind every solid.
- Combine and Cook Pasta: Combine the strained liquid with a touch of heavy cream and then add your pasta. Cook until the pasta is creamy and has a lovely orange color.
- Serve: Top with chives or cilantro and serve.
