Tom Yum Kung Spaghetti This menu is delicious! Responding to spaghetti lovers but longing for spiciness This dish goes very well together. The chewy noodles meet the sour and spicy Tom Yum sauce. This one uses fresh milk. Who wants it to be more nutritious, you can adjust it to half the cream.
- Spaghetti 100 grams
- 6-8 shrimp
- 2 tbsp chili paste
- 1 tbsp garlic
- 100 ml. fresh milk
- 2 heads of lemongrass
- Galangal 6 glasses
- 8 kaffir lime leaves
- 6-8 red peppers
- 3 tbsp lemon juice
- 2 tbsp fish sauce
- Vegetable oil for kneading the noodles
- Vegetable oil for frying 1 tbsp
How to make Tom Yum Kung Spaghetti
Boil the spaghetti until well done, about 8 minutes, depending on the noodles used.
Set a pan over medium heat, add oil. Add garlic and stir until fragrant.
Add prawns and stir until cooked, followed by mushrooms. You can use straw mushrooms too. Can’t find enough flour to buy So I used champignon mushrooms instead.
Add fresh milk and roasted chili paste.
Followed by tom yum paste, chili, sliced lemongrass, galangal and kaffir lime leaves and season with fish sauce and lime. Stir well.
Put the noodles down and wait until the water washes down a bit.
Spaghetti Tom Yum Kung is ready and ready to be served.