Tomyum Seafood Pasta
This Seafood Pasta with Tom Yam Sauce takes the fiery, citrusy kick of Thai tom yum and wraps it around al dente noodles for a dish that’s bold, fresh, and unapologetically loud.
Loaded with shrimp, squid, and clams, this pasta hits every note — sour, spicy, salty, and just the right amount of creamy if you decide to tame the fire. It’s comfort food with a passport — fancy enough for date night, but fast enough for a Tuesday dinner.
For the love of Tom Yum
I’ve always been a tom yum everything kind of person — soup, fried rice, instant noodles, you name it. If it’s tangy, spicy, and slightly chaotic, I’m in.
So one night, mid–“what should I eat?” crisis, I thought… why not make tom yum pasta? I grabbed whatever seafood I had, tossed it with spaghetti, and suddenly my kitchen smelled like a Thai restaurant on a Friday night.
The result? A fiery, creamy, citrusy bowl of comfort that hits every craving at once. It’s basically Tom Yum’s cooler Italian cousin — bold, loud, and totally irresistible.
🫶 Hui
Taste and Texture
Imagine slurping up a forkful of silky spaghetti coated in a tangy, spicy sauce that tastes like the best parts of tom yum soup — minus the broth. The seafood is tender and briny, the sauce bright with lemongrass and chili, and the cherry tomatoes add that perfect little burst of sweetness.
It’s like your taste buds are on vacation in Bangkok… but your kitchen still smells like garlic and triumph.
Recipe Test Log
- #Test 1: Boiled pasta too long — sauce refused to stick.
- #Test 2: Added seafood too early — chewy rings of regret.
- #Test 3: Perfect timing, perfect texture, perfect chaos.
Takeaway: Cook pasta 80% and seafood 100% — not the other way around.
Ingredients in Seafood Tom Yum Pasta
Here’s what you’ll need to create this Thai-Italian flavor bomb:
- Spaghetti: The base that soaks up every drop of that tangy-spicy sauce.
- Tom Yum Paste: The soul of the dish — spicy, citrusy, and packed with umami.
- Shrimp, Squid & Clams: Sweet, briny, and perfectly tender when cooked just right.
- Garlic & Onion: Build that aromatic base — they make the whole kitchen smell heavenly.
- Cherry Tomatoes: Add freshness and a pop of sweetness to balance the heat.
- Olive Oil: Keeps things rich and glossy.
- Sugar: A tiny bit to round out the acidity and spice.
- Salt & Pepper: Always — for balance and bite.
How to Make Seafood Tom Yum Past
Boil the pasta
Bring a large pot of water to a boil. Add salt and olive oil.
Cook spaghetti until 80% done. Reserve 1 cup of pasta water, drain, and set aside.
Cook the aromatics
Heat olive oil in a pan. Add onion and garlic. Sauté until fragrant and golden.
Add the seafood
Add shrimp, squid, and clams. Cover and steam for 1–2 minutes until the seafood just turns opaque.
Simmer
Toss and simmer for 2–3 minutes until the sauce clings beautifully to the noodles.
Garnish and serve
Finish with cherry tomatoes and a sprinkle of parsley. Serve hot and proud.
Substitutions/Variations
| Category | Tips / Suggestions |
|---|---|
| Seafood Switch | Try mussels, scallops, or even fish fillets |
| Vegetarian Version | Use tofu cubes, mushrooms, or broccoli instead of seafood |
| Creamy Twist | Stir in 2–3 tablespoons of coconut milk or heavy cream for a richer, mellow version |
| Pasta Swap | Linguine, fettuccine, or even soba noodles — they all play nice with tom yum sauce |
Pro Tips!
- Don’t overcook the pasta.
- Let the sauce simmer with the pasta for a few minutes so every strand is coated in that zesty, fiery goodness.
- Add cherry tomatoes last for that fresh pop.
FAQ and Tips
Storage
- Refrigerate leftovers for up to 1 day in an airtight container.
- Reheat gently with a splash of water to keep noodles moist.
- Freezing is not recommended — seafood texture changes after thawing.
If pasta could talk, this Seafood Tom Yum Pasta would say “call me chaos, but make it delicious.” 🍤💋Let us know when you make it — I’ll be in the comments yelling “SAVE ME SOME!”
Seafood Tom Yum Pasta
Ingredients
- 10 oz spaghetti
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 lb fresh clams
- 6 oz frozen squid or calamari rings
- 4 oz shrimps, peeled and deveined
- 4 Tablespoon tom yum paste
- 1 teaspoon granulated sugar
- 1 cup reserved pasta water
- 3.5 oz cherry tomato, halved
Method
- Bring a large pot of water to a boil. Add salt and a splash of olive oil.1 Tablespoon olive oil
- Cook the spaghetti until 80% done (slightly under al dente).10 oz spaghetti
- Reserve 1 cup of pasta water, then drain and set the pasta aside.
- In a skillet, heat cooking oil over medium heat. Add sliced onion and minced garlic. Sauté until fragrant and the onions start to caramelize.1 medium onion, 4 cloves garlic
- Add clams, squid rings, and shrimp. Cover and steam for 1–2 minutes until the seafood starts to turn opaque.1 lb fresh clams, 6 oz frozen squid or calamari rings, 4 oz shrimps
- Stir in tom yum paste and sugar. Mix well to coat all seafood evenly.4 Tablespoon tom yum paste, 1 teaspoon granulated sugar
- Pour the reserved pasta water and add the pre-cooked pasta to the skillet. Toss everything together to coat the noodles in the sauce.1 cup reserved pasta water
- Lower heat to medium-low and let everything simmer for 2–3 minutes so the pasta soaks in the sauce. season with salt and pepper.Salt and pepper to taste
- Garnish and serve
- Plate the pasta and top with halved cherry tomatoes and a sprinkle of chopped fresh parsley. Enjoy while it's warm.3.5 oz cherry tomato
Notes
- Don’t overcook the pasta.
- Let the sauce simmer with the pasta for a few minutes so every strand is coated in that zesty, fiery goodness.
- Add cherry tomatoes last for that fresh pop.
- Refrigerate: Store pasta in airtight containers for up to 1 day. It is recommended to consume it within 24 hours.
- Reheating Tip: Reheat gently to avoid overcooking seafood — microwave at medium power or reheat in a skillet with a splash of water.
- Freezing Not Recommended: Freezing alters seafood texture and is not advised.
