Accompanied with fresh seafood, these Thai tom yam flavours give this elbow macaroni dish the perfect amount of zest and spice.
- 300 g elbows, cook according to packet instructions
- 4 tbsps tom yam paste in oil
- 100 ml water
- 1 tsp sugar
- 3 tbsps oil
- 1 yellow onion, finely diced
- 8 large prawns, sharp ends trimmed
- 1 large squid, cut into rings
- 10 mussels
- 3 bird’s eye chilli, crushed
- 3 kaffir lime leaves
- Salt, as needed
- 3 limes, wedged
Mix tom yam paste, water and sugar.
In a preheated pan, heat oil and sauté onions until translucent. Add in prawns, squid and mussels.
Once prawns turns pink, add in tom yam mixture, bird’s eye chilli and pasta.
Mix well and add in kaffir lime leaves and cook stirring until heated through. Season with salt to taste.
Serve tom yam with lime wedges on the side if liked.
Although not a traditional Raya recipe, this is still a quick and delicious dish. This is great for the modern busy woman as the dish is made using ready-made tom yam paste and mixed frozen seafood (instead of purchasing the seafood individually).
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo