Spaghetti Tom Yum

Italian noodles with Thai spices

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Ingredients

300 g	spaghetti
1 tbsp	garlic, minced
6 sprig(s)	parsley, chopped (plus some for garnish)
6 slice(s)	galangal
6 stalk(s)	lemongrass, white inner parts only, finely chopped
150 ml	coconut milk
3 tbsp	tom yum paste (see recipe in database, or use store bought paste)
6	kaffir lime leaves, cut into very thin stripes
1 tbsp	olive oil
3 tbsp	lime juice
6 tbsp	fish sauce (strict vegetarians use soy sauce)
some	slices of lime (for garnish)

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Cook spaghetti al dente.

Heat oil in a pan and fry garlic until golden brown. Add galangal and lemongrass. Add tom yum paste and stir until all is mixed well. Add coconut milk, stir well.

Now, add spaghetti, fish sauce, lime juice, parsley and kaffir lime leaves. Mix thoroughly and take off the stove.

Arrange spaghetti on plates, top with e.g. lemongrass chicken (see database) and garnish with parsley and a slice of lime.