Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, baked river prawn and spaghetti with tom yum and coconut milk. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk is something which I’ve loved my whole life. They are fine and they look wonderful.

We also have wide variety of recipes to try. For this version, king prawns were used. You might also know tom yum nam khon, which combines prawns with coconut milk or evaporated milk. You add the milk as a finishing touch to the broth.

To get started with this recipe, we have to first prepare a few ingredients. You can have baked river prawn and spaghetti with tom yum and coconut milk using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:

1. Get pounded ingredients
2. Prepare 8 shallot And 6 garlic
3. Take 2 inches galangal
4. Make ready 6 small kafir leaf
5. Prepare 4 coriander roots
6. Prepare 3 small deseeded Chili pepper
7. Make ready stock mixture
8. Take 1 tbsp Anchovies granules with 350 ml water mixture
9. Prepare 1 tbsp Tom yum paste
10. Get 6 tbsp coconut milk
11. Get seafood option
12. Make ready 2 River Prawn lightly season with salt and pepper
13. Make ready seasoning
14. Get 2 tbsp lime juice
15. Prepare 4 tbsp fish sauce
16. Make ready pasta
17. Prepare Angel Hair for 2 persons
18. Take garnish
19. Make ready 6 Kafir lime leaf
20. Get 4 small red Chili pepper

Season the soup with additional salt, if necessary. Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth. For a vegetarian version, see vegetarian tom yum soup recipe. If you prefer chicken over shrimp, substitute chicken breast, cut into bite-size pieces as in this tom kha gai (tom yum soup with chicken & coconut milk) recipe.

Instructions to make Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:

1. Trim the legs then cut back shell first with scissor
2. Then Cut the front with scissor then use the knife and chop into half, lightly season with salt and pepper
3. Mix the pounded ingredients with the Tom yum paste, spread the tomato on baking tray then river Prawn, spread generously the mixture into River Prawn
4. Mix the balance of the paste mixture with the stock then pour onto the baking tray, (avoid the river prawn) then drizzle 6 tbsp of the coconut milk and bake it at 180 for 30 minutes at the (lower rack so the sauce will not dry up) till it’s bubbling hot
5. Once ready, Remove the cooked River Prawn aside, add the Cooked the spaghetti onto the baking tray and mix well with the sauce and drizzle with the fish sauce and lime juice (more or less depending on your preference) then garnish with some kaffir lime leaves and fresh small red Chili pepper then TOP with the river Prawn and serve immediately.
6. My Own Fusion, Baked River Prawn And Spaghetti In Tom Yum And Coconut Milk

For a vegetarian version, see vegetarian tom yum soup recipe. If you prefer chicken over shrimp, substitute chicken breast, cut into bite-size pieces as in this tom kha gai (tom yum soup with chicken & coconut milk) recipe. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, peel and finely chop the garlic. See recipes for Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk too.

So that’s going to wrap it up for this special food baked river prawn and spaghetti with tom yum and coconut milk recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!