Tom Yum Linguine
Tom Yum Linguine

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tom yum linguine. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tom Yum Linguine is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tom Yum Linguine is something which I’ve loved my entire life. They are fine and they look wonderful.

Classic Thai tom yum flavours with Italian linguine pasta. I adore fusion pasta in all its spicy noodle glory! This tom yum pasta starts with making a.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook tom yum linguine using 38 ingredients and 15 steps. Here is how you cook that.

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

Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam means 'mixed'..

Steps to make Tom Yum Linguine:
  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.

Tom Yum Paste Recipes on Yummly Creamy Tom Yum Goong has become very popular in Thailand in the past several years. When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue the most. This speedy tom yum soup recipe is infused with hot and sour Thai flavours, which pair perfectly with king prawns. Find more Thai recipes at Tesco Real Food.

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