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TOM YUM TOMATO CREAM PASTA
cook:
30 min
Inspired by Sakuragaoka Cafe in Tokyo
2 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Tom Yum Paste
1 shallot, finely chopped
5 garlic cloves
3 chilis, or to taste
2 tbsp Galangal root, sliced
2 tbsp Makrut lime leaves
5 sundried tomatoes, chopped
2 stalks lemongrass, minced
For the Shrimp Stock
6 shrimp shells
1 tbsp olive oil, or as needed
1 ½ cup water
For the Sauce
olive oil, as needed
2 garlic cloves
1 shallot, finely chopped
1 tbsp tomato paste
Tom Yum Paste
1 cup Shrimp Stock
For the Tom Yum Tomato Cream Pasta
spaghetti noodles
chopped chives, for garnish (optional)
chopped cilantro, for garnish (optional)
TOOLS
Babish Chef’s knife
Babish cutting board
Babish measuring cups and spoons
food processor
Babish sauté pan
Babish skillet
rubber spatula
Babish mini prep bowls
high powered blender or
immersion blender
fine mesh sieve
Babish saucepan
Babish glass bowl
Babish tongs
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.
1 shallot, finely chopped
5 garlic cloves
3 chilis, or to taste
2 tbsp Galangal root, sliced
2 tbsp Makrut lime leaves
5 sundried tomatoes, chopped
2 stalks lemongrass, minced
Babish Chef’s knife
Babish cutting board
Babish measuring cups and spoons
food processor
2.
Meanwhile, make the concentrated 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.
1 tbsp olive oil, or as needed
6 shrimp shells
Babish skillet
rubber spatula
2.
Then, add water and bring to a simmer. Cook for another 5 to 7 minutes.
1 ½ cup water
Babish skillet
3.
Strain into a bowl and set aside.
For the Shrimp Stock
fine mesh sieve
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
2 garlic cloves
1 shallot, finely chopped
1 tbsp tomato paste
Tom Yum Paste
Babish skillet
Babish Chef’s knife
Babish cutting board
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.
1 cup Shrimp Stock
rubber spatula
Babish skillet
high powered blender or
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
high powered blender or
immersion blender
fine mesh sieve
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
rubber spatula
2.
Then, add spaghetti noodles cooked until al dente and toss to evenly coat the noodles.
spaghetti noodles
Babish stock pot
fine mesh sieve
Babish sauté pan
3.
Plate and garnish with chopped chives or cilantro.
chopped chives, for garnish (optional)
chopped cilantro, for garnish (optional)
For the Tom Yum Tomato Cream Pasta
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