Tom Yam Creamy Pasta


3 cloves of garlic – chopped

1 tablespoon butter

1-2 chilli padi, sliced

Shelled prawns

Pasta (should be strandy type)

2-3 tablespoon of pasta water

Cooking Cream (about 100g)

2 tsp tom yum paste

Chopped parsley

¼ stalk lemongrass , 1-2 kaffir lime leaves (optional)


  1. Cook pasta in a pot of salted water, until Al Dente. Drain and put under cold running water to stop the pasta from cooking further. Set aside with 2-3 tablespoon of pasta water
  2. Heat the pan and lightly fry the chopped garlic
  3. Once there’s a nice aroma, add in the prawns and stir fry till it is cook. Set aside the prawns
  4. With the remaining garlic in the pan, add in sliced chilli padi, lemongrass and kaffir lime leaves and do a lightly fry
  5. Add in the tom yum paste and about 2-3 tablespoon of pasta water, mix evenly.
  6. Pour the cooking cream in and mix gently under low heat. Add milk if you want more gravy but don’t want it to become too thick
  7. Add in pasta and mix evenly
  8. Dish the pasta, place the prawns on the top and sparkle with some parsley


Original Recipe: BZMommy

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