Chicken and Basil Spaghetti in Tom Yum Sauce


150g Chicken breast, cut into small pieces
150g Spaghetti
½ Onion, shredded
10g Fresh basil leaves, shredded
A pinch of Fresh grounded black pepper
1 Tbsp Oil


1 tsp Lee Kum Kee Tom Yum Soup Base

Sauce mix

1 Tbsp Lee Kum Kee Tom Yum Soup Base
2 Tbsp Coconut milk or water
2Tbsp spaghetti cooking water


1.Marinate the chicken and set aside for 10 mins.
2.Cook the pasta for 1 min less than package cooking instruction. Drain and set aside.
3.Heat the pan with medium-high heat, add oil then sauté the onion until softened. Add chicken and cook for 3 mins or until done.
4.Add sauce mix and spaghetti,  stir well. Sprinkle with basil and black pepper, ready to serve.
Tips: Keep half cup of the spaghetti cooking water to adjust the thickness of the sauce.

Lee kum kee

Lee Kum Kee Tom Yum Soup Base 12x50g

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