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tagliatelle pasta chicken stock fresh galangal fresh ginger lime leaves stalk lemon juice fish sauce sambal oelek shrimp chili pepper fresh cilantro
Viewed: 29 - Published at: 6 years agoIngredients
- 5 oz tagliatelle pasta, roughly broken
- 5 cups chicken stock
- 1 piece (1 1/2 inches) fresh galangal, finely chopped
- 1 piece (1 1/2 inches) fresh ginger, finely chopped
- 4 None kaffir lime leaves
- 1 stalk (4 inches) lemongrass, finely chopped
- 1/3 cup lemon juice
- 1/4 cup fish sauce
- 1 tbsp sambal oelek (Indonesian ground chili paste)
- 1 lb large shrimp, peeled and deveined, tails intact
- 1 None fresh small red Thai chili pepper, thinly sliced
- 1/4 cup coarsely chopped fresh cilantro
Method
- Cook pasta in saucepan of boiling water according to package directions; drain.
- Meanwhile, combine stock, 2 cups water, galangal, ginger, lime leaves and lemongrass in large saucepan; bring to a boil. Boil, uncovered, about 5 mins or until reduced by a quarter. Add lemon juice, fish sauce, sambal and shrimp. Reduce heat to low; simmer, uncovered, until shrimp just change in color. Remove from heat. Discard lime leaves. Add chili pepper and cilantro.
- Divide pasta and shrimp mixture among serving bowls. Ladle soup over the top.
