FOODlog #180: Tomyum Fettucini Pasta

My Filipino colleague cooked lunch again the other day and this time he cooked some pasta. He normally cooks rice and dishes to eat with it but this is the first time he cooked a "western" meal.

The reason why I say "western" is because it was pasta but the sauce was an Asian inspired sauce. He made a tomyam flavored sauce with coconut milk.

A premix tomyam pasta goes into the pan to fry then onions, garlic, mushrooms, chicken, and broccoli. For the aromatics he used ginger, galangal, and lemongrass. The aromatics are blend and cooked in oil until fragrant then the other items like the chicken, broccoli, and mushrooms go in to be stir fried.

Once they are nice and toasted, water and coconut milk goes in and the whole sauce mixture is cooked for about 5-7 minutes until everything is cooked through.

We boiled up some fettuccine for our choice of pasta to go with this thick and creamy sauce. The sauce tasted so good and paired really well with the thick fettuccine pasta.

The sauce had all the lovely aroma and flavors of a typical tomyam - sour, spicy, salty, sweet.

We really enjoyed our lunch and probably a little too much for me cause I was super stuffed after the meal.