Great news for Thailand! UNESCO has officially recognised Tom Yum Kung, the iconic spicy prawn soup, as part of Thailand’s intangible cultural heritage. This isn’t just a dish; it’s a story of Thai life, tradition, and the bond between people and nature.
In Bang Ban, Ayutthaya, women from two generations pass down the tradition of preparing Tom Yum Kung, preserving knowledge and family bonds. (Image source | Department of Cultural Promotion , Thailand, 2019 )
To honour this recognition, we’re reimagining Tom Yum with a festive twist. Introducing Tom Yum Spaghetti with Mussels, a flavourful fusion dish that’s perfect for your Christmas menu. It’s the ideal way to impress your guests with something unique or make the most of leftover seafood from your holiday feast.
If you’re using pre-cooked seafood, this recipe becomes even simpler. Whip up the Tom Yum-inspired sauce, cook your spaghetti, and toss everything together for a delicious meal that’s ready in no time. Whether served as a Christmas main or a next-day creation, it’s sure to be a hit with family and friends.
Ingredients
- Spaghetti: 50 g
- Mussels (or leftover seafood): 150 g
- Tom Yum paste 1½ tbsp
- Nam Prik Pao (Thai chilli paste): 1 tbsp
- Vegetable oil: 1 tbsp
- Oyster sauce: 1 tbsp
- Fish sauce: 1 tsp
- Bird’s eye chillies: 3 (adjust for spice level)
- Garlic: 2 cloves (crushed)
- Kaffir lime leaves: 1–2 (finely sliced)
- Red onion (shallots): 2 (sliced)
- Lemongrass: 10 g (sliced)
- Cherry tomatoes: 3–5 (halved)
- Parmesan cheese: grated, for garnish
- Fresh basil: for garnish
Instructions
- Cook the Spaghetti
Boil spaghetti (sizes No. 1 or No. 3 recommended) until al dente. Drain and set aside. - Prepare Aromatics
Crush garlic and chillies, peel and slice shallots, and finely slice lemongrass. - Cook Mussels (or Use Leftovers)
If using fresh mussels, boil them until cooked. If using pre-cooked seafood, skip this step and set the seafood aside. - Sauté Aromatics
Heat vegetable oil in a pan over medium heat. Add crushed garlic and chillies, stirring until fragrant. - Build the Sauce
Stir in Tom Yum paste and Nam Prik Pao. Add sliced shallots, lemongrass, kaffir lime leaves, and three halved cherry tomatoes. Let the sauce simmer gently to blend the flavours. - Season the Sauce
Add oyster sauce and fish sauce, stirring well. Taste and adjust the seasoning. - Combine with Spaghetti –Toss in the cooked spaghetti and add the mussels cooked in Step 3. If using leftover seafood, add it at the very end to prevent overcooking. Toss everything together until the pasta is evenly coated with the Tom Yum sauce.
- Serve and Garnish
Transfer to a serving dish and garnish with grated Parmesan, fresh basil, and julienned red chillies for a festive touch.
Tips for Success
- Perfect for Leftovers: This dish shines with prawns, lobster, or any seafood from your Christmas feast.
- Adjust the Spice: Customise the heat level to suit everyone’s palate and serve extra fresh chillies on the side for spice lovers.
- Fresh Herbs Add Depth: If you can find kaffir lime leaves, lemongrass, and galangal, they’ll bring authentic freshness to the dish.
A Holiday Must-Try
Tom Yum Spaghetti with Mussels isn’t just a meal—it’s a delicious fusion of bold Thai flavours and the comforting familiarity of pasta. Whether you’re serving it as a special dish for the holidays or giving your seafood leftovers a fresh twist, it’s bound to become a new favourite at your table this Christmas.
For those keen to try traditional Tom Yum Kung, check out our earlier blog post for the authentic recipe!
