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Tom Yum Spaghetti with Shrimp

A delightful fusion of Thai and Italian cuisines, this Tom Yum Spaghetti with Shrimp combines fresh flavors from lemongrass, Thai chilies, and shrimp for a comforting and exciting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Herb Paste
  • 1 stalk lemongrass, bottom half only, thinly sliced Use fresh for best flavor.
  • 6 slices galangal, chopped (substitute with fresh ginger if unavailable)
  • 6 leaves kaffir lime leaves, finely julienned (can use lime zest in a pinch)
  • 1 to 3 pieces Thai chilies, to taste (adjust for heat preference)
Sauce and Pasta Ingredients
  • 0.5 medium onion, chopped
  • 2 Tbsp Thai chili paste Look for brands like Mae Ploy for authenticity.
  • 1.5 Tbsp fish sauce (or soy sauce for a vegetarian alternative)
  • 14 oz good-quality whole peeled plum tomatoes (half of a 28oz/796ml can)
  • 150 g shimeji mushrooms (can substitute with any fresh mushroom)
  • 12 to 15 pieces medium shrimp, deveined and peeled (fresh or good-quality frozen) U.S. wild-caught recommended for best flavor.
  • 250 g spaghetti (feel free to use gluten-free pasta)
  • 1.5 to 2 Tbsp lime juice (freshly squeezed is best!)
  • Chopped cilantro, as much as you want (optional)
  • Grated parmesan cheese for serving (omit for a dairy-free option)

Method
 

Preparation
  1. Bring a large pot of water to a boil for the pasta, adding a generous pinch of salt to flavor the spaghetti.
  2. In a mortar and pestle, pound together the lemongrass, galangal, lime leaves, and Thai chilies until you have a fine crumble.
Cooking
  1. In a wok over medium heat, cook the shrimp until they turn pink and opaque, about 2-3 minutes. Set aside while you prepare the sauce.
  2. Cook the spaghetti in boiling water for 1 minute less than the package instructions state.
  3. In the same wok, sauté the chopped onion until translucent, about 3-4 minutes.
  4. Add the mushrooms to the wok and sauté until tender, about 2-3 minutes.
  5. Stir in your herb paste, tomatoes, Thai chili paste, and fish sauce. Let it simmer for 5-7 minutes until the sauce thickens.
  6. Once the spaghetti is cooked, drain and add it directly to the sauce in the wok, tossing everything together to coat the pasta evenly.
  7. Stir in lime juice and cilantro, adjusting seasoning to taste.
  8. Serve immediately, optionally topped with grated parmesan.

Notes

Always use the freshest ingredients you can find; they make a significant impact on flavor. This dish is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.