Several years ago, my friend and I were invited to the opening of Planta Queen in NoMad, and the dish that’s lived rent-free in my head ever since was a sweet corn ravioli in tom yum sauce with a chimichurri drizzle. It was one of those dishes that felt both completely new and oddly nostalgic, and the chimichurri had just the right kick of heat and brightness to balance the richness.
After years of dreaming about that dish, I finally decided it was time to give it my own spin: Creamy Tom Yum Pasta with Sweet Corn and Chimichurri. Sorry not sorry to all you cilantro haters 😉
For this version, al dente rigatoni gets tossed in a coconut cream-tom yum-infused sauce with sautéed sweet corn, then drizzled with an herby, spicy chimichurri made with cilantro, parsley, garlic, shallot, serrano pepper, and red wine vinegar.
I’m not sure Alex and I have ever been so happy to eat a recipe over and over again during testing.
NOTES:
- TUM YUM PASTE: If your tom yum paste is very concentrated or spicy, start with 2 tablespoons and adjust to taste. I used Maesri brand and found 3 tablespoons ideal.
- NO FRESH CORN: You can use 3 cups frozen corn straight from the freezer. Skip the cob “milk” step. You may need to add a couple minutes to the cook time.
- HATE CILANTRO: This is where Ina and I disagree! Ha. Feel free to replace with parsley (but don’t invite me over)
- PROTEIN: Great topped with roasted shrimp add at the end so it stays tender.
- REHEATING: This is best served immediately. For leftovers, warm gently over low heat with a splash of water, cream, or coconut milk; avoid boiling to prevent splitting.
Creamy Tom Yum Pasta with Sweet Corn and Chimichurri
(1 votes, average: 5.00 out of 5)
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- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
For Cilantro Chimichurri
- 1 large lime
- 1 cup packed cilantro leaves & tender stems
- 1/4 cup flat-leaf parsley
- 1 small shallot, roughly chopped (about 1/4 cup)
- 1 garlic clove, roughly chopped
- 1 serrano pepper, roughly chopped (seeded for less heat, if desired)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/3 cup extra-virgin olive oil
For Pasta & Corn
- 1 pound rigatoni or other short pasta
- 4 ears sweet corn, kernels cut off and cobs reserved (or 3 cups frozen corn)
- 1 tablespoon unsalted butter
- 1 tablespoon neutral oil, such as vegetable or canola
For Tom Yum Cream Sauce
- 1 tablespoon unsalted butter
- 1 small shallot, minced (about 1/4 cup)
- 2 garlic cloves, minced
- 2 to 3 tablespoons Thai tom yum paste
- 1 (13.5-ounce) can full-fat coconut milk, well shaken
- 3/4 cup heavy cream
- 1 teaspoon fish sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Crushed red pepper flakes, for serving (optional)
Instructions
Make Cilantro Chimichurri
- Zest 1 large lime and set aside for the sauce, then juice (you should have about 2 tablespoons for the chimichurri)
- In a blender or food processor, add 1 cup packed cilantro leaves & tender stems, ¼ cup flat-leaf parsley, 1 chopped small shallot, 1 chopped garlic clove, 1 chopped serrano pepper, 2 tablespoons fresh lime juice, 1 tablespoon red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon ground cumin. With the motor running, slowly drizzle in ⅓ cup extra-virgin olive oil until loose and spoonable. Taste and add a pinch more salt or a splash of vinegar if needed. Set aside to let the flavors meld.
Make Pasta & Corn
- Bring a large pot of water to a boil and salt generously (about 1 tablespoon per quart). Add 1 pound rigatoni and cook until just shy of al dente, according to package directions. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of neutral oil. When the butter’s foaming subsides, add the corn in an even layer with a pinch of salt. Cook undisturbed about 4 minutes to brown, then stir occasionally for 2 to 3 minutes until cooked through. Transfer corn to a bowl.
Make Tom Yum Cream Sauce
- Optional: If using fresh corn, scrape the cobs with the back of a knife to release the starchy “corn milk” and set aside.
- Return the skillet to medium heat and melt 1 tablespoon unsalted butter. Stir in 1 minced shallot and 2 cloves garlic minced and cook until fragrant, about 1 minute. Add 2 to 3 tablespoons tom yum paste and sauté for 30 seconds to bloom.
- Pour in 1 can (13.5 oz) full-fat coconut milk, ¾ cup heavy cream, reserved corn “milk” if using, and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer (don’t boil), then stir in 1 teaspoon fish sauce, zest from one lime, ½ teaspoon kosher salt, and ½ teaspoon pepper. Simmer for 4 to 6 minutes until slightly thickened.
Assemble
- Reserve some of the sautéed corn for garnish. Add the remaining corn and the drained pasta to the skillet. Toss to coat, adding the reserved pasta water 1 tablespoon at a time as needed until the sauce coats the pasta, about 1 to 2 minutes. Taste and adjust with more salt, fish sauce, or tom yum paste for heat and depth.
- Divide the pasta among bowls and drizzle generously with cilantro chimichurri. Top with reserved corn and a sprinkle of crushed red pepper flakes, if using.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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