Feed the Mommy——Creamy Tomyam Spaghetti

Both The Man and I had creamy tomyam spaghetti in different restaurants before, and we both kinda like it. Then one day, we were dining out at a food court, The Man ordered one and that very last one wasn't good at all.

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

Ingredients:

• 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)

Method:

1. Prepare kaffir lime leaves, galangal, lemongrass, shallots and tomato to boil in water for 10-15 minutes.
2. Then, add in the tomyam paste (amount based on instructions of the tomyam paste you buy), for me I added 3 tbsp. 
3. Add mushrooms and boil the soup for a good 10-15 minutes.
4. (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.)
5. Scoop the tomyam to separate pan. Boil the tomyam, add prawns to cook for a few minutes. 
6. Add coconut milk one tbsp at a time to reach the correct creamy level that you like. Add chili if you like.
7. Stir in the spaghetti.
8. Dress with coriander.
9. Serve.
10. Cut a lime to serve alongside if you'd like it sour.

The first attempt was good but it's not creamy enough. We didn't even take photos, the whole dinner happened in a rush. It was good but not great.

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.