Easy Creamy Tom Yum Mushroom Pasta

Try your hand at this tangy and creamy Coconut Tom Yum Pasta using our Organic Tom Yum Paste! We added shimeiji mushrooms and shiitake mushrooms to this delicious Thai pasta salad for a lovely earthy and umami flavor that’s also vegan-friend⁠ly. Great for summertime barbecues, get-togethers, and quick weeknight dinners, this coconut mushroom pasta recipe will have you coming back for more!

Delicious Asian Pasta Salad Recipe


(Serves 2-4)

  • 3-4 tsp of Mekhala Organic Tom Yum Paste
  • 3-4 tsp of coconut cream
  • 7oz (200g) of any dried pasta
  • 5oz (150g) shimeiji mushrooms, roots removed
  • 5oz (150g) shiitake mushrooms, sliced in half
  • 1 large white onion, sliced
  • 2 tsp vegetable oil
  • For garnishing:
  • Cilantro
  • Scallions


  1. Cook pasta according to packet instructions and save 2-3 tbsp of pasta water.
  2. In the meantime, saute onions in a hot oiled pan until translucent.
  3. Add in mushrooms and further fry at a medium-low heat.
  4. Add in Mekhala Organic Tom Yum Paste and coconut cream. (For extra heat and tanginess, add more Tom Yum Paste. For extra creaminess, add more coconut cream.
  5. Mix well until fully integrated and turn off heat.
  6. Mix cooked pasta and saved pasta water with Tom Yum sauce.
  7. Garnish with chopped cilantro and scallions and enjoy your Asian pasta!

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