So, I decided to try. But seriously, I've never cooked one before. I gathered what I needed to buy and went to the market, to the familiar stalls. I asked the uncle if he has tomyam ingredients, he pointed to me. And asked me how much I needed. Damn, I was totally clueless! I told him, I do not know. Uncle almost fainted. But he's being nice, he asked me how many people are eating and roughly gauge the amount for me. So nice of him!
Then, I went home. And called my mom! Lol!
My mom said she had never cooked a tomyam spaghetti before, so she has no idea. She never eaten any too. But she gave me instructions to tomyam. So I just add coconut milk as I like to make it creamy.
|Creamy chicken tomyam spaghetti|
- 2-3 kaffir lime leaves
- 3-5 slices of galangal
- 3-5 stalks of lemongrass stalks
- 3 shallots
- 1 tomato
- Mushrooms, quantity of your liking
- 10 Prawns for the two of us or chicken fillet (the next day when I made the second attempt, I used chicken fillet instead of prawns)
- 5 tbsp of coconut milk for one serving (add one at a time, to gauge what's the creamy level that you like for your pasta)
- Store bought tomyam paste
- Chilli if you like extra hot
- Lime if you like it sour (as coconut milk will make it less sour)
- Prepare kaffir lime leaves, galangal, lemongrass, shallots and tomato to boil in water for 10-15 minutes.
- Then, add in the tomyam paste (amount based on instructions of the tomyam paste you buy), for me I added 3 tbsp.
- Add mushrooms and boil the soup for a good 10-15 minutes.
- (I cooked the tomyam way ahead before I cooked the pasta so I actually stopped here before I continue. But in case you do these all at once, you can cook your spaghetti at the same time to al Dante.)
- Scoop the tomyam to separate pan. Boil the tomyam, add prawns to cook for a few minutes.
- Add coconut milk one tbsp at a time to reach the correct creamy level that you like. Add chili if you like.
- Stir in the spaghetti.
- Dress with coriander.
- Cut a lime to serve alongside if you'd like it sour.
I made more tomyam than I needed so I have one serving left for my lunch. I reattempt the dish and walaaaa~ It's finally creamy enough. But sadly, I forgot the coriander yet again. But it's good :)
Anyway, do not cook the tomyam with just the tomyam paste, it won't be fragrant enough.
I have lots of ingredients left in the fridge, my mom instructed me to keep them in freezer, they'll last. I vomitted last weekend, so, I guess no tomyam for this week. Stomach needs to rest.