Tom Yum Lasagne


4 tablespoons vegetable oil
3 stalks lemon grass, white part only, finely sliced
3 thick slices galingale, finely chopped
300g minced chicken or beef
3 pieces kaffir lime leaves, finely shredded
1 cup tom yum stock (dissolve 1 tbsp tom yum paste in 1 cup hot water)
1 tsp chili flakes
2 tsp oyster sauce
1 tsp fish sauce
2 cups fresh oyster mushrooms, sliced
1 tub (210g) sour cream
2 tsp cornflour dissolved in 1 tbsp water
Bechamel sauce:
1 heaped tbsp butter
1 tbsp plain flour
425 ml fresh milk
1/2 tsp chicken stock powder
Other ingredients:
6 pieces instant lasagne sheets, plain or spinach type
1 cup grated mozzarella cheese
This recipe uses dried, instant lasagne sheets. There is no need to pre cook them. Make sure the sauce fully covers the edges of the dried sheets to ensure that they soften while baking. Tom yum paste in jars are readily available in major supermarkets.


1.Heat oil, fry lemon grass and galingale till lightly browned.
2.Add chicken/beef and fry over medium heat, till it changes colour. Add kaffir lime leaves and fry for 2 minutes.
3.Add tom yum stock, chili flakes, oyster sauce and fish sauce. Bring to a slow simmer.
4.Add mushrooms and sour cream. Simmer over low heat, till slightly thickened, about 10 minutes. Add cornflour solution and stir till thickened. Set aside.
5.For bechamel sauce, melt butter over low heat and stir in flour. Cook for 1 to 2 minutes, stirring constantly till light golden. Stir in milk in divided portions, stirring after each addition till a smooth sauce is formed. Stir till thickened. Season with chicken stock powder. Set aside.
6.Preheat oven to 200 deg C. Lightly grease your casserole dish.
7.To assemble, layer meat sauce, lasagne sheets and bechamel sauce (in that order), in the dish. Repeat layering till all sheets are used up. Cover top with a final layer of bechamel sauce. Sprinkle with cheese.
8.Bake for about 30 minutes, till golden and bubbly. Remove from oven, allow to sit for about 5 minutes. Slice and serve with your favourite salad.

Tom Yum Lasagne

East meets West in this exotic tasting Tom Yum Lasagne. Whoever would have thought that the Thailand’s bold taste could be fused successfully with Italy’s classic richness? Make it possible in your very own kitchen with this exciting pasta creation. Interestingly, the four balanced tastes, salty, sour, sweet and spicy typical of Thai cuisine lace the luscious heartiness of the meaty bechamel sauce in this dish. Additionally, key Thai aromatic herbs like lemon grass, galingale and kaffir lime leaves provide that lifting aroma. Above all, you and your guests will be going “Yum!” for your Tom Yum Lasagne…..

If you’re a fan of Thai flavours, click here to try our Thai Green Curry recipe!