Spaghetti Tom Yam

Ingredients for 2 servings:

• 300g spaghetti
• 1 tbsp garlic
• 6 sprigs of parsley
• some parsley, as garnish
• 6 slices galangal
• 6 stalks of lemongrass
• 200 ml coconut milk
• 3 tbsp spice paste (Tom Yam), recipe in my profile
• 6 kaffir lime leaves
• 3 tbsp lime juice
• 1 tbsp olive oil
• 6 tbsp fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Thailand meets Italy

Cook the spaghetti al dente. Chop the garlic and parsley. Finely chop the lemongrass (the white parts). Finely slice the kaffir lime leaves. Heat the oil in a pan and fry the chopped garlic until golden brown. Add the galangal and lemongrass. Add the tom yam paste and stir until well blended. Add the coconut milk and mix well. Add the spaghetti, then the fish sauce, lime juice, parsley, and kaffir lime leaves. Mix everything very well and remove from the heat. Garnish with parsley to serve. This spaghetti tom yam is delicious on its own, but it also pairs perfectly with lemongrass chicken. (Recipe in my profile.)