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TOM YUM TOMATO CREAM PASTA

cook:

30 min

Picture for Tom Yum Tomato Cream Pasta

Inspired by Sakuragaoka Cafe in Tokyo

2 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Tom Yum Paste

For the Tom Yum Paste

shallot, finely chopped

1 shallot, finely chopped

garlic cloves

5 garlic cloves

chilis, or to taste

3 chilis, or to taste

Galangal root, sliced

2 tbsp Galangal root, sliced

Makrut lime leaves

2 tbsp Makrut lime leaves

sundried tomatoes, chopped

5 sundried tomatoes, chopped

stalks lemongrass, minced

2 stalks lemongrass, minced

For the Shrimp Stock

For the Shrimp Stock

shrimp shells

6 shrimp shells

olive oil, or as needed

1 tbsp olive oil, or as needed

water

1 ½ cup water

For the Sauce

For the Sauce

olive oil, as needed

olive oil, as needed

garlic cloves

2 garlic cloves

shallot, finely chopped

1 shallot, finely chopped

tomato paste

1 tbsp tomato paste

Tom Yum Paste

Tom Yum Paste

Shrimp Stock

1 cup Shrimp Stock

For the Tom Yum Tomato Cream Pasta

For the Tom Yum Tomato Cream Pasta

spaghetti noodles

spaghetti noodles

chopped chives, for garnish (optional)

chopped chives, for garnish (optional)

chopped cilantro, for garnish (optional)

chopped cilantro, for garnish (optional)

TOOLS

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

Babish measuring cups and spoons

Babish measuring cups and spoons

food processor

food processor

Babish sauté pan

Babish sauté pan

Babish skillet

Babish skillet

rubber spatula

rubber spatula

Babish mini prep bowls

Babish mini prep bowls

high  powered blender or

high powered blender or

immersion blender

immersion blender

fine mesh sieve

fine mesh sieve

Babish saucepan

Babish saucepan

Babish glass bowl

Babish glass bowl

Babish tongs

Babish tongs

Babish stock pot

Babish stock pot

DIRECTIONS

1.

For the Tom Yum Paste

1.

Combine all of the ingredients in a food processor, and blitz until paste-like.

shallot, finely chopped

1 shallot, finely chopped

garlic cloves

5 garlic cloves

chilis, or to taste

3 chilis, or to taste

Galangal root, sliced

2 tbsp Galangal root, sliced

Makrut lime leaves

2 tbsp Makrut lime leaves

sundried tomatoes, chopped

5 sundried tomatoes, chopped

stalks lemongrass, minced

2 stalks lemongrass, minced

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

Babish measuring cups and spoons

Babish measuring cups and spoons

food processor

food processor

2.

Meanwhile, make the concentrated Shrimp Stock.

For the Shrimp Stock

For the Shrimp Stock

3.

For the Shrimp Stock

1.

In a skillet over medium-low heat, add olive oil and shrimp shells, sauteing for about 2-3 minutes or until fragrant.

olive oil, or as needed

1 tbsp olive oil, or as needed

shrimp shells

6 shrimp shells

Babish skillet

Babish skillet

rubber spatula

rubber spatula

2.

Then, add water and bring to a simmer. Cook for another 5 to 7 minutes.

water

1 ½ cup water

Babish skillet

Babish skillet

3.

Strain into a bowl and set aside.

For the Shrimp Stock

For the Shrimp Stock

fine mesh sieve

fine mesh sieve

Babish glass bowl

Babish glass bowl

4.

For the Sauce

1.

In the same skillet, add some more olive oil. Then add garlic, shallot, and sautee until translucent and fragrant, about 2 minutes. Then, mix in the tomato paste, and Tom Yum pastes.

olive oil, as needed

olive oil, as needed

garlic cloves

2 garlic cloves

shallot, finely chopped

1 shallot, finely chopped

tomato paste

1 tbsp tomato paste

Tom Yum Paste

Tom Yum Paste

Babish skillet

Babish skillet

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

rubber spatula

rubber spatula

2.

Cook until the mixture is sticking to the bottom of the pan and just shy of burning, then deglaze with the shrimp stock. Bring to a simmer, then transfer the mixture to a bowl or blender.

Shrimp Stock

1 cup Shrimp Stock

rubber spatula

rubber spatula

Babish skillet

Babish skillet

high  powered blender or

high powered blender or

immersion blender

immersion blender

3.

Blend until as smooth as possible, then strain the liquid through a fine mesh sieve into a heat-proof bowl, leaving all of the solids behind.

For the Sauce

For the Sauce

high  powered blender or

high powered blender or

immersion blender

immersion blender

fine mesh sieve

fine mesh sieve

Babish glass bowl

Babish glass bowl

4.

For the Tom Yum Pasta

1.

Transfer the strained liquid to a saucepan over medium-low heat and add the heavy cream. Cook until creamy, fragrant, and thick enough to a nappe consistency, coating the back of a spoon.

Babish sauté pan

Babish sauté pan

rubber spatula

rubber spatula

2.

Then, add spaghetti noodles cooked until al dente and toss to evenly coat the noodles.

spaghetti noodles

spaghetti noodles

Babish stock pot

Babish stock pot

fine mesh sieve

fine mesh sieve

Babish sauté pan

Babish sauté pan

3.

Plate and garnish with chopped chives or cilantro.

chopped chives, for garnish (optional)

chopped chives, for garnish (optional)

chopped cilantro, for garnish (optional)

chopped cilantro, for garnish (optional)

For the Tom Yum Tomato Cream Pasta

For the Tom Yum Tomato Cream Pasta

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