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Tom Yum Spaghetti with Shrimp

A unique fusion dish that brings together the spicy and tangy flavors of Thai Tom Yum soup with the comforting satisfaction of Italian spaghetti, featuring succulent shrimp and aromatic herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Herbs and Spices
  • 1 stalk lemongrass, bottom half only, thinly sliced Fresh is preferable
  • 6 slices galangal, chopped (fresh or frozen)
  • 6 leaves kaffir lime leaves, finely julienned Zest can be used if unavailable
  • 1 to 3 pieces Thai chilies, to taste Adjust based on spice preference
  • 0.5 medium onion, chopped
  • 2 Tbsp Thai chili paste (like Nam Prik Pao) For added depth
  • 1.5 Tbsp fish sauce Use a good quality brand
Main Ingredients
  • 14 oz whole peeled plum tomatoes, halved Use half of a 28oz can
  • 150 g shimeji mushrooms Substitute with button mushrooms if desired
  • 12 to 15 pieces medium shrimp (fresh or thawed)
  • 250 g spaghetti Whole wheat or gluten-free variant is preferred
  • 1.5 to 2 Tbsp lime juice
  • Chopped cilantro For garnish
  • Grated parmesan cheese For serving (optional)

Method
 

Boiling Pasta
  1. Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and drop in your spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.
Preparing the Herb Paste
  1. While the pasta cooks, use a mortar and pestle to pound together the lemongrass, galangal, lime leaves, and Thai chilies to create a fragrant paste.
Sautéing the Shrimp
  1. Heat a splash of oil in a wok over medium-high heat. Toss in the shrimp and cook for 2-3 minutes or until just pink. Remove from the heat and set aside.
Sautéing the Onion and Mushrooms
  1. In the same wok used for shrimp, sauté the chopped onion until translucent, about 2-3 minutes.
  2. Toss in the shimeji mushrooms with a splash of fish sauce and sauté for one more minute.
Mixing the Sauce
  1. Add your prepared herb paste to the wok, sautéing for an additional minute until fragrant.
  2. Break up the tomatoes and stir them in along with the Thai chili paste and remaining fish sauce. Let it simmer on low heat until thickened, about 5-7 minutes.
Combining Pasta and Shrimp
  1. Once spaghetti is al dente, reserve 1 cup of pasta water, and drain the rest. Add the spaghetti to the sauce and toss, adding a splash of reserved pasta water if it seems too dry.
  2. Add the cooked shrimp back to the wok and carefully toss everything together for one more minute.
Finishing Touches
  1. Off the heat, stir in lime juice and chopped cilantro, tasting and adjusting seasoning as needed.
  2. Plate your beautiful dish and sprinkle with grated parmesan if desired.

Notes

For storage, this dish can be kept in an airtight container in the fridge for up to 2 days. It doesn't freeze well due to the pasta texture.