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  • Shrimp, skin removed, head & tail left, cut in half 250.0 g
  • Penne 750.0 g
  • Unsalted Butter 35.0 g
  • Garlic Cloves, chopped coarsely 8.0 pc
  • Chilli Padi, sliced 5.0 pc
  • Lemongrass Stalk (White Portion), Thinly Sliced 1.0 pc
  • Kaffir Lime Leaf, cut into small pieces 6.0 pc
  • Pasta Water 9.0 tbsp
  • Cooking Cream 300.0 g
  • Parsley, chopped 3.0 tsp

What will happen when Italy meets Thai? You'll get a truly harmonious blend of spicy and salty flavors, as demonstrated by this Creamy Tom Yam Pasta recipe. Taste once and surely your customers will fall in love with this fusion dish.



  1. Preparation:

    1. Cook pasta in a pot of salted water, until Al Dente. Drain, and rinse it under cold running water to stop the pasta from cooking further. Set aside.
    2. Heat the pan to melt the butter. Add in chopped garlic and lightly fry until aromatic.
    3. Add in prawns and stir-fry until cooked. Set aside the prawns.
    4. With the remaining butter and garlic in the pan, add in sliced chilli padi.
    5. Add in tom yam paste, lemongrass, kaffir lime leaves, pasta water, and mix evenly.
    6. Pour in cooking cream, and mix gently under low heat.
    7. Add in a portion of the parsley, and mix evenly.
    8. Once the sauce is boiling, add in cooked pasta, and mix evenly.
    9. To plate, portion the pasta onto the bowl and place the prawns on top. Sprinkle some parsley as garnish.