Seafood Tom-Yum Sautee with Fettucine


200 g Cooking for Fun squid ink fettuccine
4 slices galangal
1 lemongrass, sliced
4 leaves kaffir lime
250 g unsweetened concentrated milk
5 tbsp chilli paste
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp Cooking for Fun white shrimps, peeled and deveined with tails, XL
1 tbsp mussels
1 tbsp kaffir lime leaves, sliced a spring of basil
chilli pepper, sliced


  1. Cook fettuccine in a boiling water with a pinch of salt according to instruction on a pack. when it is well cooked, strain, mix with olive oil, and set aside.
  2. Prepare tom-Yum soup by mixing concentrated milk with chilli paste and seasoning with oyster and fish sauce.
  3. Heat a saucepan over a medium heat. pour a small portion of oil; add shrimps and mussels to sauteé with kaffir lime leaves, galangal, and lemongrass until the scent diffuses. then pour the seasoned tom-Yum soup in the saucepan. let it simmer for a while and mix fettuccine together with the soup. transfer the pasta to a plate.
  4. Garnish the plate with sliced kaffir lime leaves, pepper chilli, and basil before serving.