• PREP: n/a
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  • Half a packet of spaghetti, cooked until al dente
  • 300 grams of prawns
  • 1 and half cup of straw mushroom
  • 5 cups vegetable stock (optional)
  • 1 sprig of spring onion
  • 5 tablespoons of cooking cream
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 handful of cilantro leaves, julienned
  • 2-3 cayenne peppers, julienned
  • 100ml of WORLDFOODS Chili Lemongrass Sauce


  1. Separate the prawn’s shell, meat and fat (the slimy stuff in the head) into one bowl each
  2. In a saucepan, simmer the prawn shells in the vegetable stock (or water with a teaspoon of salt) for about 20 minutes or until water has been reduced to half
  3. Put the contents of the saucepan into a food processor, blend, then press the juices through a sieve and set it aside your extracted prawn juices
  4. Add the WorldFoods Chili Lemongrass sauce and the extracted prawn juices into a saucepan and allow this sauce to simmer
  5. In a large frying pan or woke, heat up some butter and cook the mushrooms with the prawn meat until browned, then combine the sauce and pasta, and stir fry for a minute before removing from the heat
  6. Serve your freshly made spaghetti tom yum koong with the cayenne pepper and kaffir lime leaves
A combination of spaghetti and traditional Thai tom yum sauce and prawns

Spaghetti Tom Yum Koong

Spaghetti Tom Yum Koong


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