Tom Yam pasta belongs to Thai cuisine and has a very spicy, I would say thermonuclear taste. Therefore, be very careful and wash your hands very thoroughly. Such a paste is stored in the refrigerator for up to six months.
Main Ingredient: Vegetables / Hot Peppers
Dish: Blanks / Sauces / Sweet
Cuisine geography: Thai / Asian
- Ginger - 2.5 Teaspoons (grated)
- Olive oil - 50 Milliliters ("ExtrVirgin")
- Salt - 3 Teaspoons
- Onion - 80 Grams
- Chili Pepper - 120 Grams
- Garlic - 3 Cloves (large)
Number of Servings: 10-20
How to cook Tom Yam Pasta
Prepare all the ingredients needed to make Tom Yam.
Peel and cut the garlic into pieces. Pour vegetable oil into a skillet and heat over medium heat. Reduce heat and add garlic. Fry the garlic for 2-3 minutes. Remove the garlic from the pan into a bowl.
Peel and chop the onion. Place in the pan where the garlic was fried. Fry the onions over medium heat, stirring for 5-7 minutes, until tender. Transfer the onion to a bowl of garlic.
Wash and dry the pepper. Cut the stalk, cut in half and remove the seeds. Cut the garlic into pieces and place in the skillet after the vegetables. Fry over medium heat for 3-4 minutes.
Return the sauteed vegetables to the pepper pan. Stir and cook for another 2 minutes.
Add the grated ginger and stir.
Sauté vegetables for 2 minutes and transfer to a bowl.
Punch the mass with a blender until smooth.
Add salt and stir.
Transfer the mixture to a clean, dry jar, close and store in the refrigerator.
Use as needed.