Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Tom yum spaghetti (สปาเก็ตตี้ต้มยำกุ้ง) from Hot Thai Kitchen by Pailin Chongchitnant

  • cilantro
  • fish sauce
  • galangal
  • kaffir lime leaves
  • lemongrass
  • limes
  • spaghetti pasta
  • shrimp
  • Thai chile paste
  • Thai chiles
  • shimeji mushrooms
  • canned peeled tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Other good mushroom options include: oyster, straw, shiitake, or another Asian mushroom. If you’re using button or crimini mushrooms, cook them off first separately by sauteing them in a saute pan, then throw them in afterwards. You want to do this because otherwise they will give off a lot of excess water.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.