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)
1. Stir together diced tomatoes and Mekhala Tom Yum Paste in a large deep frypan on medium heat.
2. Add the prawns and squid and bring to the boil. Simmer until almost cooked.
3. Add linguine and coconut milk and stir through.
4. Transfer to serving plates and garnish with some sweet Thai basil.