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Tom Yum Spaghetti with Shrimp

A delightful blend of Thai zest and Italian comfort, this Tom Yum Spaghetti with Shrimp combines explosive flavors of shrimp, herbs, and a rich sauce for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Herbs and Sauces
  • 1 stalk lemongrass, bottom half only, thinly sliced Preferably fresh for genuine flavor
  • 6 slices galangal, chopped Fresh ginger is an acceptable substitute if galangal is unavailable
  • 6 leaves kaffir lime leaves, finely julienned Keeps the aroma vibrant
  • 1 to 3 Thai chilies, to taste Adjust depending on your heat tolerance
  • 2 Tbsp Thai chili paste Look for brands like Mae Ploy or Thai Kitchen
  • 1.5 Tbsp fish sauce Keep it authentic with brands like Red Boat
  • 1.5 to 2 Tbsp lime juice, freshly squeezed Freshly squeezed instead of bottled
Main Ingredients
  • 1 medium onion, chopped Sweet onions add more depth
  • 14 oz whole peeled plum tomatoes Half of a 28oz can for the sauce base
  • 150 g shimeji mushrooms These add a lovely texture
  • 12 to 15 medium shrimp, peeled and deveined Feel free to use fresh or frozen
  • 250 g spaghetti Opt for whole grain or gluten-free if preferred
  • Chopped cilantro, to taste Adds a fresh finish
  • Grated parmesan cheese for serving Optional

Method
 

Preparation
  1. Bring a large pot of water to a boil. Don’t forget to add about 1 teaspoon of salt per liter for flavor.
  2. In a mortar and pestle (or food processor), pound together the lemongrass, galangal, kaffir lime leaves, and Thai chilies until finely crushed.
Cooking
  1. Heat a wok or large sauté pan over medium heat. Cook the shrimp until they turn pink (about 3-4 minutes). Remove from the pan and set aside; don’t clean the wok—flavor is key!
  2. Drop the spaghetti into the boiling water, setting the timer for 1 minute less than the package instructions. Start the sauce around the same time you add the pasta.
  3. In the same wok, add a splash of oil and sauté the chopped onion until translucent. Add the shimeji mushrooms and a splash of fish sauce, cooking for 1 minute.
  4. Toss in the herb paste from earlier and mix in the oil; then add the tomatoes, breaking them into small chunks to create a rustic sauce.
  5. Stir in the chili paste and the rest of the fish sauce. Let it simmer until the sauce thickens, about 5-7 minutes.
  6. Once the spaghetti is al dente, use tongs to add it directly from the pot to the wok.
  7. Return the cooked shrimp to the pan, tossing everything together for another minute. If the pasta looks dry, add a spoonful of pasta water.
  8. Off the heat, stir in the lime juice and fresh cilantro. Taste and adjust seasoning as needed, adding more salt or lime as you see fit.
  9. Plate your Tom Yum Spaghetti and garnish with grated parmesan if desired.

Notes

For the best texture, be sure not to overcook your spaghetti. It should be al dente to hold up against the sauce. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water to moisten.