Tom Yum Pasta

20240917 #breakfastdiary 1182, 29°C/cloudy, 20min/exercise(M) Chuseok. A holiday calls for the taste of home. I meant to make tom yum soup, but didn't have quite the right ingredients on hand, so I used tom yum paste and coconut milk to make #tomyumpasta instead. You'll need tom yum paste, coconut milk left over from a couple days ago (milk or cream can substitute, but it won't have that coconut milk flavor...), spaghetti, onion, and parsley. Blanch the shrimp in boiling water. Boil the spaghetti in salted water. Heat oil in a pan, sauté 1/4 onion, and once translucent add 1 cup coconut milk and tom yum paste (for 2-3 servings). Taste and add 1/2 cup pasta water. Add the spaghetti, turn off the heat, mantecare, then add the shrimp and mix a bit more so the sauce soaks in. Plate, top with shrimp and a little chopped parsley.

- 1 serving spaghetti - 1/4 onion - 1 cup coconut milk - Tom yum paste (for 3-4 servings) - 3 shrimp - Parsley

1. Boil the spaghetti in salted water. 2. Heat olive oil in a pan and sauté 1/4 onion cut into long strips. 3. Once the onion turns translucent, add 1 cup coconut milk, tom yum paste (for 2-3 servings), and 1/2 cup pasta water. 4. Add the spaghetti and shrimp blanched in boiling water, mix well, then turn off the heat and mantecare. 5. Plate the spaghetti and top with the shrimp and a little chopped parsley.