Creamy Tomyam Spaghetti by @chefamirgani

50 min

2 servings

🍗

2

Chicken chop

🍛

37 ml

Tomyam paste

🌿

15 g

Lemongrass

🧂

1.5 g

Salt

🍝

350 g

Spaghetti

🫒

15 ml

Olive oil

🧄

12 g

Garlic

🌶️

15 g

Bird's eye chili

🍝

120 ml

Pasta cooking water

🥛

200 ml

Cooking cream

🍅

30 g

Sundried tomato

🍋

30 ml

Lime juice

🍬

12 g

Thai palm sugar

🍲

120 ml

Chicken stock

🌿

10 g

Coriander leaves

🍃

1 g

Kaffir lime leaves

  1. Cut
    • chicken leg quarters
    • tom yum paste
    • lemongrass

    Cut the chicken leg quarters into 4 pieces and season them with 1/2 tablespoon tom yum paste, sliced lemongrass, and salt.

  2. Marinate
    • chicken leg quarters

    Marinate the chicken for 15 to 30 minutes.

  3. Boil
    • spaghetti
    • pasta cooking water

    Boil the spaghetti in salted water until al dente and reserve 1/2 cup pasta cooking water before draining.

  4. Place
    • chicken leg quarters

    Place the chicken skin-side down in a cold pan and cook slowly over low heat until the skin is crisp.

  5. Cook
    • chicken leg quarters

    Turn the chicken over and cook until fully cooked, then transfer it to a cutting board.

  6. Add
    • olive oil
    • garlic

    Add olive oil to the same pan if needed and sauté the sliced garlic until lightly golden.

  7. Add
    • bird's eye chili

    Add the sliced bird's eye chili and stir for 30 seconds.

  8. Pour
    • pasta cooking water
    • Chicken chop

    Pour 1/2 cup pasta cooking water into the pan and scrape the browned chicken bits into the liquid.

  9. Add
    • cooking cream

    Add the cooking cream and stir until the sauce is smooth.

  10. Stir
    • tom yum paste

    Stir in 1 tablespoon tom yum paste until fully dissolved.

  11. Add
    • spaghetti
    • sun-dried tomato

    Add the drained spaghetti and sun-dried tomato, then toss until coated in sauce.

  12. Season
    • lime juice
    • Thai palm sugar
    • chicken stock

    Season with lime juice, Thai palm sugar, and chicken stock, then toss until creamy.

  13. Fold
    • coriander leaves

    Turn off the heat and fold in the chopped coriander leaves.

  14. Slice
    • chicken leg quarters
    • Spaghetti

    Slice the cooked chicken and arrange it over the spaghetti.

  15. Garnish
    • coriander leaves

    Garnish with coriander leaves and finely sliced kaffir lime leaves before serving.

Creamy Tomyam Spaghetti by @chefamirgani

50 min

2 servings

🍗

2

Chicken chop

🍛

37 ml

Tomyam paste

🌿

15 g

Lemongrass

🧂

1.5 g

Salt

🍝

350 g

Spaghetti

🫒

15 ml

Olive oil

🧄

12 g

Garlic

🌶️

15 g

Bird's eye chili

🍝

120 ml

Pasta cooking water

🥛

200 ml

Cooking cream

🍅

30 g

Sundried tomato

🍋

30 ml

Lime juice

🍬

12 g

Thai palm sugar

🍲

120 ml

Chicken stock

🌿

10 g

Coriander leaves

🍃

1 g

Kaffir lime leaves

Preparation Steps

  1. Step 1/15

    Cut the chicken leg quarters into 4 pieces and season them with 1/2 tablespoon tom yum paste, sliced lemongrass, and salt.

    🍗chicken leg quarters
    🍛tom yum paste
    🌿lemongrass
    🧂salt
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  2. Step 2/15

    Marinate the chicken for 15 to 30 minutes.

    🍗chicken leg quarters

  3. Step 3/15

    Boil the spaghetti in salted water until al dente and reserve 1/2 cup pasta cooking water before draining.

    🍝spaghetti
    🍝pasta cooking water
    🧺colander
    🥄measuring cup

  4. Step 4/15

    Place the chicken skin-side down in a cold pan and cook slowly over low heat until the skin is crisp.

    🍗chicken leg quarters
    🥢tongs

  5. Step 5/15

    Turn the chicken over and cook until fully cooked, then transfer it to a cutting board.

    🍗chicken leg quarters
    🥢tongs
    🪵cutting board

  6. Step 6/15

    Add olive oil to the same pan if needed and sauté the sliced garlic until lightly golden.

    🫒olive oil
    🧄garlic
    🥄wooden spoon

  7. Step 7/15

    Add the sliced bird's eye chili and stir for 30 seconds.

    🌶️bird's eye chili
    🥄wooden spoon

  8. Step 8/15

    Pour 1/2 cup pasta cooking water into the pan and scrape the browned chicken bits into the liquid.

    🍝pasta cooking water
    🥄wooden spoon
    🥄measuring cup

  9. Step 9/15

    Add the cooking cream and stir until the sauce is smooth.

    🥛cooking cream
    🥄wooden spoon

  10. Step 10/15

    Stir in 1 tablespoon tom yum paste until fully dissolved.

    🍛tom yum paste
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/15

    Add the drained spaghetti and sun-dried tomato, then toss until coated in sauce.

    🍝spaghetti
    🍅sun-dried tomato
    🥢tongs

  12. Step 12/15

    Season with lime juice, Thai palm sugar, and chicken stock, then toss until creamy.

    🍋lime juice
    🍬Thai palm sugar
    🍲chicken stock
    🥢tongs
    🥄measuring spoons

  13. Step 13/15

    Turn off the heat and fold in the chopped coriander leaves.

    🌿coriander leaves
    🥄wooden spoon

  14. Step 14/15

    Slice the cooked chicken and arrange it over the spaghetti.

    🍗chicken leg quarters
    🔪chef's knife
    🪵cutting board

  15. Step 15/15

    Garnish with coriander leaves and finely sliced kaffir lime leaves before serving.

    🌿coriander leaves
    🍃kaffir lime leaves
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Herbs and Spices, Seasonings, Grains and Pasta, Oils and Fats, Vegetables, Liquids, Dairy, Fruits, Sweeteners, Stocks and Broths

Ingredients

Chicken chop, Tomyam paste, Lemongrass, Salt, Spaghetti, Olive oil, Garlic, Bird's eye chili, Pasta cooking water, Cooking cream, Sundried tomato, Lime juice, Thai palm sugar, Chicken stock, Coriander leaves, Kaffir lime leaves

Notes

Chicken chop (cut in half), Tomyam paste (for the chicken marinade, for the sauce), Lemongrass (soft part only, finely sliced), Salt (a little, for the marinade), Spaghetti (boiled), Olive oil (a little), Garlic (sliced), Bird's eye chili (sliced), Pasta cooking water (a little, to deglaze the pan), Sundried tomato (sliced, cherry tomato can be substituted), Lime juice (juice of one lime), Chicken stock (to taste), Coriander leaves (chopped, for the sauce and garnish), Kaffir lime leaves (finely sliced, for garnish)

Allergens

gluten, wheat, milk, celery

Dietetics

Dietary regimen

to inform

Calories

780 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 82g, Fat: 35g, Fiber: 5g, Sugar: 8g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 105mg, Iron: 3.2mg, Potassium: 510mg

Vitamins

Vitamin C: 24mg, Vitamin A: 190µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, tongs, wooden spoon, colander, measuring spoons, measuring cup

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual entertaining

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Italian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Crispy, Tender, Al dente

Flavors

Sour, Spicy, Savory, Creamy, Aromatic, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 30 days (Freeze in an airtight container,Freeze without fresh herb garnish,Thaw overnight in the fridge)