Tom Yum Shrimp Cream Spaghetti

Method

1. Slice the garlic thinly. Peel 2 or 3 tough outer layers off the lemongrass and mince only the tender core very finely. Remove the lime leaf ribs, roll the leaves up and cut them into hair-thin strips. Slice the chilies into thin rings, quarter the mushrooms and halve the tomatoes. Devein the shrimp and pat them dry with kitchen paper.

2. Bring the water to a boil in a 22 cm pot over high heat, add the salt and cook the spaghetti 1 minute less than the packet says. Scoop out a cup of pasta water before draining. Make the sauce while the pasta cooks.

   Add in this stepWater for the pasta 2 LSalt for the pasta water 12 gSpaghetti 200 g

   high heat

3. Put the olive oil, garlic, lemongrass, half the lime leaves and the chilies in a wide 26 cm pan and cook gently over medium-low heat for 2 min, until the garlic edges are pale gold. Do not rush it with high heat, or the garlic turns bitter.

   Add in this stepExtra virgin olive oil 1½ tbspGarlic cloves 3Lemongrass (tender inner part) 1Makrut lime leaves 2½Thai bird's eye chilies 2

   medium-low heat

4. Turn the heat up to medium-high heat, add the shrimp and sauté for 2 min. As soon as the outsides turn pink (they can still be raw inside), lift them out onto a plate.

   Add in this stepPeeled shrimp 200 g

   medium-high heat

5. Add the mushrooms, tomatoes and chili paste to the same pan and cook over medium heat for 3 min, until the tomatoes slump and the oil turns orange.

   Add in this stepButton mushrooms 100 gCherry tomatoes 8Nam prik pao (Thai chili paste in oil) 2 tbsp

   medium heat

6. Pour in the cream, fish sauce and a ladle of pasta water and simmer over medium heat for 1 min 30 sec, until the sauce lightly coats the back of a spoon.

   Add in this stepHeavy cream 70 mlFish sauce 3 tsp

   medium heat

7. Add the drained pasta, shrimp and butter and toss constantly with tongs over medium heat for 1 min 30 sec. Once the sauce clings to the pasta with a glossy sheen, turn off the heat, add the lime juice and toss once more. If it looks dry, add pasta water 1 tbsp at a time.

   Add in this stepButter 15 gLime juice 1 tbsp

   medium heat

8. Plate and top with Thai basil leaves and the remaining shredded lime leaves.

   Add in this stepThai basil leaves (or cilantro) 10Makrut lime leaves 2½