3 tbsp vegetable oil
12 large shell-on tiger prawns
1 stalk lemongrass, bruised and finely chopped
5cm (2 inch) piece galangal, finely sliced
6 makrut lime leaves
400g (14oz) tin crushed tomatoes
1 tbsp fish sauce
250g (8.8oz) dried linguine
2 red shallots, finely sliced
3 birdseye chillies, sliced
100g (3.5oz) cherry tomatoes, halved
juice of half a lime
coriander (cilantro) leaves to serve (optional)
Obsessed!
Combining the flavors of Tom yum with pasta is epic! Don’t hesitate to try this recipe. It’s so worth the process. I’ve made it multiple times and not once have I been disappointed.
Spicy and delicious!
This recipe was fantastic! I did not have lime leaves or galangal available near me so I replaced them with ginger and lime zest. It turned out incredible. I added a bit of sugar and a dash of cream to the sauce. I also used homemade linguine noodles. I can’t wait to eat this again! it was very satisfying and delicious. The sauce was incredibly rich and flavorful.
What’s not to Love?!
Tom Yum – My favorite. Pasta – my favorite. Prawns – my favorite. This recipe combines them all and it is a triple threat! So delicious. The last two times I made this, I performed a fusion of my own: Marion’s Bali Prawns atop the Tom Yum Linguine. It’s a next level company worthy dish. Thanks, Marion.