Spaghetti Tom Yum
Ingredients: lemongrass, galangal, Thai chilies, kaffir lime leaves, Thai chili paste · 30 min cook time · 415kcal · $15.14
Ingredients
1stalk lemongrass, 1piece galangal, 3pieces Thai chilies, 3leaves kaffir lime leaves, 2tbsp Thai chili paste, 200g spaghetti, 400g whole peeled canned tomatoes, 200g shrimp, 2tbsp oil, 0.5medium onions, 100g shimeji mushrooms, 2tbsp fish sauce, 1tbsp lime juice, 0.25bunch cilantro, 1tbsp grated Parmesan
Instructions
1. Prepare the tom yum herb paste by pounding lemongrass, galangal, Thai chilies, and finely chopped kaffir lime leaves (with center rib removed) in a mortar until no big chunks remain.
2. Cook the shrimp separately until seared. Ensure shrimp are dry before cooking to prevent oil splatters.
3. Drop the spaghetti into boiling water and set a timer for one minute less than the package instructions.
4. In the same pan used for shrimp, sauté onions until translucent.
5. Add shimeji mushrooms to the pan and season lightly with fish sauce.
6. Reduce heat and add the tom yum herb paste to the pan, tossing quickly to activate the flavors.
7. Add whole peeled canned tomatoes, breaking them up with a spoon as they cook.
8. Mix in the Thai chili paste and season with fish sauce. Let the sauce reduce slightly.
9. Once the pasta is 'one minute less than done', transfer it directly from the pot to the sauce without draining.
10. Turn the heat back on and toss the pasta in the sauce for one minute to allow it to absorb the flavors.
11. Add the cooked shrimp back to the pan and give it one last toss.
12. Turn off the heat and finish the dish with lime juice and a generous sprinkling of cilantro.
13. Serve immediately. Optionally, finish with grated Parmesan cheese.
Source: Watch the original video