Tom Yum Shrimp Fusilli
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Cooking Time
Preparation 20 mins
Cook 15 mins
Total 35 mins

Tom Yum Shrimp Fusilli
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Ingredient
8 CP Peeled Deveined Tail On Shrimp
100 grams fusilli
1 tablespoon olive oil
1 ½ cup chicken stock
4 young galangal bulbs, sliced
1 tomato, cut into wedges
5 straw mushrooms, cut in halves
1 stalk lemongrass, pounded
3 kaffir lime leaves, shredded
1 tablespoon roasted chili paste
1 tablespoon fish sauce
¼ teaspoon salt
2 tablespoons lime juice
2 tablespoons milk
2 stalks saw tooth herb, cut in short length
5 dried roasted chilies
Coriander leaves, as garnish
Cooking Instruction

  1. In a large pot of boiling salted water, cook fusilli until al dente, about 15 minutes. Drain fusilli and return to pot; toss with olive oil. Set aside.
  2. Bring chicken stock to a boil, add galangal, lemongrass, saw tooth herb and kaffir lime leaf, bring back to a boil.
  3. Add CP Peeled Deveined Tail On Shrimp, tomato and straw mushroom. Season with roasted chili paste, fish sauce, salt, lime juice and milk.
  4. Serve tom yum with fusilli, garnish with roasted chilies and coriander leaves.

Serving Tips

Fusilli should be cooked until al dente.