Italian · Thai

Tom Kha Shrimp Linguine Bowls

Some dishes deserve both a fork and a spoon, and this is one of them. I wanted the pleasure of twirling pasta without missing a drop of that fragrant Thai-inspired coconut broth. I’m not sure if it was my cooking expertise or the Tom Kha paste that made it amazingly delicious, but either way, this is a fantastic dish. Linguine makes a lovely base for seared shrimp, browned mushrooms, and zucchini, while Tom Kha paste, fish sauce, and fresh lime give the broth its wonderful character. It brings the flavors of a Thai coconut soup together with Italian pasta in a generous bowl that feels right at home on my dinner table. Twirl a little linguine, enjoy a bite of shrimp, then reach for that spoon—the broth deserves its turn, too!

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇹🇭 Thai

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Mary’s Introduction

Thai Tom Kha flavor meets Italian pasta in these fragrant shrimp linguine bowls. Coconut milk, lime, fish sauce and Tom Kha paste create a creamy, aromatic broth for seared shrimp, mushrooms and zucchini.

Why These Flavors Work

Coconut milk softens the chile and aromatic intensity of Tom Kha paste, while fish sauce adds savoriness and lime supplies a bright finish. Linguine carries the broth like a Thai-Italian noodle bowl.

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COOKING MODETom Kha Shrimp Linguine Bowls

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Bring a pot of salted water to a boil. Cook the linguine until al dente. Drain and set aside.

STEP 2

Season the shrimp with kosher salt and pepper. Heat 1 tablespoon olive oil in a medium sauté pan and sear the shrimp until cooked through, about 2 minutes per side. Remove and set aside.

STEP 3

In the same pan, add 1 teaspoon olive oil if needed. Add the sliced mushrooms and cook for 4 to 5 minutes, or until nicely browned. Transfer to a plate. Sear the zucchini in the same skillet for 2 to 3 minutes, or until cooked through, and transfer to the plate with the mushrooms.

STEP 4

Reduce the heat to medium. Add the garlic and cook for 1 minute, until fragrant. Add the Tom Kha paste and cook for 1 minute, stirring constantly to bloom it. Deglaze with the stock.

STEP 5

Add the coconut milk and fish sauce and stir well. Bring to a gentle simmer for approximately 10 minutes. Taste and add more Tom Kha paste or fish sauce if desired. Add a little sugar if needed for balance.

STEP 6

Return the vegetables and simmer for 1 minute. Remove from the heat and stir in the lime juice. Return the shrimp and simmer 1 minute to warm.

STEP 7

Divide the linguine among wide shallow bowls and ladle the broth over it, placing shrimp and vegetables on top. Garnish with scallions, cilantro, red chile, crushed red pepper and lime wedges if desired.

How to Make Tom Kha Shrimp Linguine Bowls

Cook the Linguine

Boil in salted water until al dente, drain and set aside.

Sear the Shrimp

Season and cook the shrimp about 2 minutes per side.

Brown the Mushrooms

Cook the sliced mushrooms until nicely browned.

Sear the Zucchini

Cook the zucchini until tender and transfer with the mushrooms.

Bloom the Paste

Cook garlic and Tom Kha paste until fragrant, then deglaze with stock.

Simmer the Broth

Add coconut milk and fish sauce and simmer about 10 minutes.

Finish

Return vegetables, add lime off heat and warm the shrimp.

Build the Bowls

Place linguine in bowls, ladle over broth and add garnishes.

Recipe Guidance

Storage

Store linguine separately from shrimp, vegetables and broth. Refrigerate within 2 hours and use within 2 days.

Reheating

Warm the broth and vegetables gently, then add shrimp only until it reaches 165°F. Loosen the pasta with a little broth.

Make Ahead

Slice the vegetables and mix garnishes up to 1 day ahead. The broth may be prepared several hours ahead; cook shrimp and pasta near serving.

Serving Suggestions

Serve in wide shallow bowls with shrimp and vegetables arranged on top and optional fresh garnishes.

Mary’s Introduction

Why These Flavors Work