FOODlog #260: Creamy Thai Tomyam Spaghetti

Another day my Filipino colleague wasn't around so I cooked tomyam again. However this time I cooked a fusion dish of a creamy tomyam with spaghetti. It's a dish I used to serve when I was operating my own restaurant. One of my colleague was watching a tiktok video of someone making this dish and I told her I'd make it for lunch one day.

So the dish starts with pan frying some chicken tenders that I seasoned with salt, pepper, and some corn starch.

After browning the tenders on both sides, remove the tenders from the and and in the same pan I started sautéing tomyam paste with thinly sliced lemongrass and minced garlic together with some slice chilies.

I then add in kaffir lime leaves and the starch water from the spaghetti that I cooked. After that, coconut milk goes in and the pan fried chicken tenders is added back into the sauce to simmer for 7-8 minutes.

Serve it up with spaghetti and grated parmigiano regiano and it's ready to eat. It was tangy, slightly spicy, creamy, and had loads of umami flavor from the tomyam paste. Super delicious and a fusion dish worth the time to prepare. Yums! ~~