Recipe: Yummy Tom Yum Linguine

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When it comes to pasta, it has to be dried, for my preference. When it comes to noodles, it has to be freshly handmade. Fresh pasta just doesn't have that chewy springy texture as compared to dried pasta. You can cook Tom Yum Linguine using 38 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Tom Yum Linguine

1. You need 12 of Shrimps Shelled & Deveined,.
2. You need 1 TSP of Baking Soda,.
3. You need 1 Cup of Ice Cubes,.
4. It's 2 TBSP of Egg White,.
5. It's 1 TBSP of Tapioca Starch,.
6. Prepare 6 of Dried Scallops,.
7. You need 1 Handful of Dried Anchovies,.
8. You need of Canola / Peanut / Vegetable Oil, For Pan Frying.
9. It's 2 TBSP of Thai Chili Paste,.
10. Prepare of Linguine, For 1 Serving.
11. It's 2 TBSP of Tom Yum Cheese Sauce,.
12. It's 1 Pinch of Green Onion Finely Sliced,.
13. Prepare of Thai Chili Paste:.
14. Prepare 5 Cloves of Garlic,.
15. Prepare 2 of Shallots,.
16. Prepare 5 of Dried Red Chilies Deseeded,.
17. Prepare 2 TBSP of Dried Shrimps,.
18. It's 1.5 TBSP of Tamarind Juice,.
19. You need Pinch of Sea Salt,.
20. You need 1/2 TBSP of Fish Sauce,.
21. Prepare 1.5 TBSP of Palm Sugar,.
22. You need 1/8 TSP of Shrimp Pasta,.
23. You need 1/8 Cup of Canola / Peanut / Vegetable Oil,.
24. You need of Tom Yum Cheese Sauce:.
25. It's 1/2 TBSP of Bleached All Purpose Flour,.
26. You need 1/2 TBSP of Unsalted Butter,.
27. Prepare 3/4 Cup of Chicken Stock,.
28. Prepare 1 Stalk of Lemongrass White Part Only Finely Minced,.
29. You need 1/2 Inch of Galangal Grated,.
30. It's of Kaffir Lime Leaves Chiffonade, 5.
31. Prepare 1/2 TSP of Garlic Powder,.
32. Prepare 1 of Thai Chili / Chili Padi Deseeded Finely Sliced,.
33. You need 1.5 TBSP of Fish Sauce,.
34. It's 1/4 Cup of Gruyere Freshly Shredded,.
35. You need 1/4 Cup of Low Moisture Mozzarella Freshly Shredded,.
36. Prepare 1/2 TBSP of Parmigiano Reggiano Freshly Grated,.
37. It's Pinch of Sea Salt,.
38. It's of Fresh Lime Zest, 1/2 Lime.

Seafood Linguine with Tom Yum Butter Sauce Slightly creamy, spicy and fragrant with kaffir lime leaves, this delicious pasta is an interesting combination of fresh seafood and Italian and Thai flavours. It's one of the most popular Thai pasta dishes in Thailand, and it is no doubt my favourite. All the iconic tom yum flavours— lemongrass, lime leaves, chili paste, lime, etc.—go so incredibly well with tomato sauce. Tom Yum Linguine Linguine Phad Tom Yum Linguine wokked with mushroom, lemongrass, spring onions, onion, fresh garlic and tomato in roasted chilli and tom yum pastes and stir-fry sauce, with just a dash of lemon juice.

Tom Yum Linguine instructions

1. You can use store-bought Thai chili paste or make it from scratch. Prepare the Thai chili paste. Preheat oven to 200 degree celsius or 400 fahrenheit. Wrap garlic and shallot in a aluminium foil. Wack into the oven and roast for about 30 mins or until the garlic and shallots are soft..
2. Toast dried chilies in a skillet over medium heat. Toast until aromatic and the chilies are lightly charred. Blitz the toasted chili under powder forms in a spice grinder. Blitz up the dried shrimps into fine pieces in the spice grinder as well..
3. Transfer the roasted garlic, shallots, toasted chilies and shrimps into a blender. Add in the rest of the ingredients. Blitz until smooth paste form. Transfer into the same skillet over medium heat. *You can add 1/4 cup of water into the blender to blitz up all the leftover nooks and crannies. Transfer the water mixture into the skillet.*.
4. Cook until most of the liquid has evaporated and it turns a darker shade of red. Remove from heat and transfer into a sterilized jar. *It can be kept in the fridge for up to 30 days.*.
5. Prepare tom yum cheese sauce. In a sauce pot over medium heat, add butter and flour. Whisk to combine. Continue whisking until the mixture is light brownish. Gradually add in the chicken stock while still whisking vigorously to prevent any lumps. Whisk, whisk, whisk..
6. Add 2 heaped TBSP of Thai chili paste gradually while still whisking. Whisk until well combined. Add in the lemongrass, galangal, lime leaves, garlic powder, chili and fish sauce. Whisk to combine well. Add in the cheeses in batches. Switch to a spatula and mix until the cheeses are incorporated and melted..
7. Taste and adjust for seasoning with salt. Lastly, add in lime zest and juice. Give it a final stir, remove from heat and set aside..
8. Marinade shrimps. Transfer the shrimps into a large bowl. Coat the shrimps well with baking soda. Add just enuff cold water to submerge the shrimps..
9. Add in the ice cubes. Set aside for at least 30 mins. Drain and rinse the shrimps thoroughly under running water. Pat the shrimps dry with kitchen paper..
10. Place shrimps into a small bowl along with egg white and tapioca starch. Mix and coat the shrimps well with the marinade. Cover with cling film and marinade in fridge overnight..
11. Prepare the pasta. Submerge scallops and anchovies in warm water. Set aside to soak for 1 hr or until the scallops are soft enuff to shred by hand. Shred the scallops as finely as you can. In a large bowl, add shredded scallops, anchovies and marinated shrimps..
12. Add in Thai chili paste. Toss until everything is coated well with the paste. In a skillet over medium heat, add canola oil. Once the oil is heated up add in the seafood. Stir fry until cook thru'..
13. Before stir frying, prepare a sauce pot with enuff water to cook the pasta. Season the water well with sea salt until the water tastes like the ocean. Bring it up to a boil. *A key note, use 1 liter of water for every 100g of dried pasta.*.
14. Add in the pasta and cook just under al dente, about 1 min under. While the pasta is almost done, the seafood should be almost done too. *Timing is crucial when cooking pasta.*.
15. Transfer the pasta into the skillet with the seafood. Add in the Tom Yum cheese sauce, mix and combine well. Add in a few splashes of the pasta water to the consistency as desired. Transfer onto serving plate. Garnish with a light sprinkle of green onion. Serve immediately..

Take the pasta and knead it gently for. Add the tom yum paste, lemongrass, kaffir lime leaves and chillies and cook for a couple of minutes until fragrant. Add the cherry tomatoes (I put them in whole but I'd suggest halving them for quicker cooking), mushrooms and tomato paste. Fry until the tomatoes make a thick sauce with the mushrooms and paste. Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; Thai: ต้มยำ, RTGS: tom yam ()) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn).