Tom Yum Spaghetti



Tom Yam Spaghetti

½ packet (200g) | Spaghetti |
8 pieces | Prawn (parted in the middle and cleaned) |
3 pieces | Squid (cleaned and cut into rings) |
2 tbsp (24g) | SERI-AJI® Tom Yam Seasoning |
2 stalks | Lemongrass (cut into two and pounded) |
4 pieces | Kaffir Lime Leaves (shredded) |
4 cloves | Garlic (finely chopped) |
2 | Bird’s Eye Chili (finely chopped) |
1 | Tomato (cored and diced) |
1 tbsp | Fish Sauce |
½ cup | Water |
To taste | Sugar, Salt and Olive Oil |
Garnishing:
Coriander Leaves, Red Chili and Lime

- Boil the water and put in the spaghetti with little olive oil. Cook until the spaghetti is tender.
- Heat the olive oil and sauté garlic and lemongrass until fragrant.
- Add in the prawns and squid and stir-fry until it is cooked. Set aside.
- Heat the olive oil and add in the cooked lemongrass.
- Sauté garlic, bird’s eye chili, fish sauce and SERI-AJI® Tom Yam Seasoning until fragrant.
- Add in water with cooked spaghetti.
- Stir well and add in a pinch of salt and sugar to taste.
- Add in kaffir lime leaves and diced tomatoes.
- Add in the cooked seafood and mix well.
- Plate the spaghetti and garnish it with chopped coriander leaves, red chili, and lime.

Squeeze a little lime juice in order to enhance the spiciness and sourness.


