Creamy vegan tom yum spaghetti with mushrooms

The tom-yum-ification of Italian foods is especially wonderful

The tom-yum-ification of foods, including dishes like pizza, spaghetti, fried rice, jok (congee), macaroni cheese, and others combine the classic trio of makrut lime leaves, galangal, and lemongrass for a next level burst of flavour.

Vegan creamy tom yum spaghetti with mushrooms, lime, and coriander

Despite that it’s an Italian ingredient, Thailand regularly incorporates spaghetti into local fusion dishes. Some examples I’ve enjoyed in Thailand include spaghetti pad kee mao, fiery spaghetti stir fried with Thai basil, cherry tomatoes, and naem (fermented sausage that can be made with mushrooms or soy), spaghetti stir fried with salted faux fish, and spaghetti with sun dried mushrooms and nam prik num (smoky green chilli relish from Northern Thailand).

Another popular pasta dish is tom yum spaghetti that, like the soup, comes in two versions: with or without a creamy element like evaporated or coconut milk. My recipe is in the former category, utilising non dairy cream in a rich but not cloying tom yum mushroom sauce.

Ingredient notes

Use fresh lemongrass, galangal, and lime leaves. Recipes like this depend on the volatile essential oils of these ingredients, and these are lost in their dried counterparts.

When slicing the lemongrass, only use the lower root end where purple rings are visible. For those unacquainted with lime leaves, they’re included to perfume the sauce and aren’t meant to be eaten (think of them like bay leaves).

I always note the inclusion of Thai soy sauce, but don’t stress too much over it. The profile of light Chinese and Japanese soy sauces are very different, but Kikkoman won’t ruin this recipe.

Here in the UK we have access to a few great brands of dairy free cream (e.g. Elmlea and Oatly). Double (whipping) and single creams both work fine. If you’re not in the UK, look for a vegan cream with no or very little sugar in the ingredients.

The one time-consuming ingredient to make in advance is nam prik pao, or Thai chilli jam, but I promise it’s one worth having around. Not only is it a requirement for creamy restaurant style tom yum soup, but you can also use it in other recipes like tofu puffs stir fried with curry powder and dressings for some types of yam (salad). Nam prik pao is also great on toast. FYI the recipe I’ve linked to makes more than you’ll need, but it keeps in the fridge for ages.

Nam prik pao

If you’re not keen on spicy food, you can omit the fresh chillies altogether. Or, perhaps you live with someone who likes fiery foods while you break into a sweat if a chilli is in the same room. That’s what condiments are for! Keep a jar of chilli oil to hand for times like these. For this dish a more basic chilli oil without spices is preferable; you can even make it yourself by pouring hot oil over chilli flakes (a pinch or two of MSG is also great in the oil).

---

Creamy vegan tom yum spaghetti

This recipes serves 2 as a main, or 3 if there’s an additional course or side.

• Salt (see step one for quantity)

• 160 grams dry spaghetti

• 20 grams (¼ cup) sliced lemongrass 

• 15 grams (2 tablespoons) galangal, roughly chopped  

• 1-5 red bird’s eye chillies, roughly chopped

• 1 tablespoon olive oil, vegetable oil, or the seasoned oil from making nam prik pao

• 30 grams (¼ cup) finely chopped shallot 

• 230 grams mushrooms (your choice), sliced

• 6-7 large makrut lime leaves, torn

• 125 millilitres (½ cup) soy or oat cream

• 2 tablespoons nam prik pao (Thai chilli jam)

• 4 teaspoons Thai thin soy sauce 

• Fresh coriander (cilantro) for serving (optional)

• Julienned spur chillies or other milder red chilli (optional)

• Sliced lime, for serving

1. Have all of your ingredients prepped and ready before you start cooking because this moves quickly.

2. Bring a pot of salted water (about 1 rounded teaspoon, or 8 grams, table salt per litre of water) to the boil. Once boiling, add the spaghetti. Set a timer for about a minute less than the minimum cooking time listed on the packet.

3. While the spaghetti is cooking, pound the lemongrass, galangal, and chillies into a rough sandy paste using a pestle and mortar. Some small chunks are fine but try to break it down as much as you can. 

4. Heat the oil in a large nonstick skillet, sauté pan or wok to medium high. Sauté the shallots for 30 seconds. 

5. Add the pounded paste, mushrooms, and lime leaves. Fry, stirring constantly, for about a minute.  

6. Add the cream, chilli jam, and soy sauce, stirring through to combine. If the pasta isn’t ready yet, turn off the burner and then turn it back up to medium-high heat once the spaghetti timer goes off.

7. Transfer the spaghetti to the skillet. You can either use tongs (easiest and quickest) or drain in a colander. Toss the spaghetti through the sauce, coating every strand, cooking for another 30 seconds. 

8. Pile the pasta onto a plate, alongside a few springs of coriander. Garnish with julienned spur chillies and squeeze a slice of fresh lime over top.