A chunky tomato-based prawn and squid linguine with a hint of hot and sour from our Tom Yum Paste and a touch of low-fat coconut milk for a little creaminess!
200g Linguine, cooked according to packet instructions and drained
2 Tbsp Mekhala Tom Yum Paste
1 Tin diced tomatoes
2-3 Tbsp low-fat coconut milk
150g Fresh prawns, cleaned and peeled
1 Squid tube, cleaned and sliced into rings
Sweet Thai Basil for garnish (optional)
- Stir together diced tomatoes and Mekhala Tom Yum Paste in a large deep frypan on medium heat.
- Add the prawns and squid and bring to the boil. Simmer until almost cooked.
- Add linguine and coconut milk and stir through.
- Transfer to serving plates and garnish with some sweet Thai basil.