Description
A flavorful fusion of Thai Tom Yum soup and spaghetti, bursting with savory, sour, and spicy notes, featuring succulent shrimp and aromatic herbs.
Ingredients
Scale
- 1 stalk lemongrass, bottom half only, thinly sliced
- 6 slices galangal, chopped
- 6 kaffir lime leaves, finely julienned
- 1 to 3 Thai chilies, to taste
- 1/2 medium onion, chopped
- 2 Tbsp Thai chili paste (Nam Prik Pao)
- 1.5 Tbsp fish sauce
- 14 oz whole peeled plum tomatoes (half of a 28oz can)
- 150g shimeji mushrooms (or your choice of mushrooms)
- 12 to 15 medium shrimp, peeled and deveined
- 250g spaghetti
- 1.5 to 2 Tbsp lime juice (fresh)
- Chopped cilantro (for garnish)
- Grated parmesan cheese (optional)
Instructions
- Bring a large pot of water to a boil for your spaghetti. Once boiling, generously add salt.
- Pound the lemongrass, galangal, lime leaves, and Thai chilies in a mortar and pestle until it forms a paste.
- Heat a splash of oil in a wok over medium-high heat. Cook the shrimp until pink, about 3-4 minutes. Remove and set aside.
- Drop your spaghetti into the boiling water for 1 minute less than package time.
- Sauté the chopped onion in the same wok until translucent, about 3-4 minutes.
- Add the mushrooms and a splash of fish sauce, cooking for an additional minute.
- Stir in your herb paste, followed by the tomatoes, breaking them into smaller chunks.
- Add the Thai chili paste and remaining fish sauce, simmering until the sauce thickens, about 5-7 minutes.
- Drain the spaghetti, reserving some pasta water, and toss it into the sauce along with the shrimp.
- Stir in lime juice and chopped cilantro, adjusting flavors as needed.
- Serve with grated parmesan if desired.
Notes
For variations, consider adding other seafood or adjusting the spice level with fewer chilies. Leftovers can deepen in flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 100mg