Tom Yum Shrimp Pasta

Ingredients

• 250 g shrimp, peeled and deveined
• 180 g dry linguine (or spaghetti)
• 2 tbsp tom yum paste (Thai chili-lime paste)
• 200 ml coconut milk
• 400 ml chicken or vegetable broth
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 0.5 tsp Thai chili (or red chili flakes)(optional)
• 2 tbsp cilantro, chopped
• 2 tbsp green onions, sliced

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside (about 10 minutes).

2. 2

   While the pasta cooks, heat a large skillet or saucepan over medium heat. Add a splash of broth, then sauté garlic and ginger for 1 minute until fragrant.

3. 3

   Add tom yum paste and stir for 30 seconds. Pour in the broth and coconut milk; simmer for 5 minutes to meld flavors.

4. 4

   Add shrimp to the simmering broth and cook until pink and just cooked through, 3–5 minutes. Stir in fish sauce and chili (if using).

5. 5

   Toss the drained pasta into the tom yum shrimp broth until coated. Turn off heat, then stir in lime juice. Garnish with cilantro and green onions and serve immediately (remaining time to total about 20 minutes).