Tom Yum Spaghetti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil for your pasta. Add salt, about 1 teaspoon per one liter of water.

Step 2

In a mortar and pestle, pound together lemongrass, galangal, lime leaves and Thai chilies until there are no more big chunks. It should resemble a fine crumble.

Step 3

In a wok or a large sauté pan, cook off the shrimp just until they’re done. Remove and set aside; do not clean the wok. Drop your spaghetti into the boiling water, set the timer for 1 minute LESS than the cooking time indicated on the package. Immediately start cooking your sauce once your pasta is dropped. (With this timing, your sauce should be done before the pasta is done. But if it is not, not a problem, just drain the pasta and set it aside until ready to use.)

Step 4

In the same wok, saute onion over medium heat for a couple of minutes until they’re translucent.

Step 5

Add herbs paste and quickly toss it in the oil, then add the tomatoes. Break up the tomatoes with your spatula into small chunks. Add chili paste and fish sauce, and simmer for a few minutes until the sauce is thickened. If the pasta is not yet done, just turn off the heat and wait for the pasta. Once the spaghetti is done, add it to the sauce