Creamy Tom Yum Spaghetti with Prawns

• •12 oz spaghetti
• •1 lb large tiger prawns, peeled and deveined with tails intact
• •2 tablespoon olive oil or unsalted butter, divided
• •2 medium shallots, finely diced
• •4 garlic cloves, minced
• •2 lemongrass stalks, bottom third only, outer layer removed and finely minced
• •1 tablespoon fresh galangal, peeled and finely minced
• •2 Thai bird's eye chilies, thinly sliced (adjust to taste)
• •1 cup shimeji mushrooms or button mushrooms, trimmed and separated
• •1 cup cherry tomatoes, halved
• •3 tablespoon Thai roasted chili paste (Tom Yum paste / Nam Prik Pao)
• •1 cup heavy whipping cream or full-fat coconut cream
• •0.5 cup reserved pasta cooking water
• •1.5 tablespoon fish sauce
• •1 teaspoon palm sugar or light brown sugar
• •5 fresh kaffir lime leaves, deveined and finely chiffonaded
• •2 tablespoon fresh lime juice
• •0.3 cup fresh cilantro leaves, roughly chopped

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until 1 to 2 minutes shy of al dente according to package instructions. Reserve 1/2 cup of starchy pasta water, then drain the pasta and set aside.

2. 2

   Heat 1 tablespoon of olive oil or butter in a large deep skillet or wok over medium-high heat. Add the prawns in a single layer and sear for 1 to 2 minutes per side until pink, opaque, and lightly caramelized. Transfer the prawns to a plate and set aside.

3. 3

   In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of oil or butter. Add the minced shallots, garlic, lemongrass, galangal, and sliced chilies. Sauté for 1 to 2 minutes until intensely aromatic.

4. 4

   Add the mushrooms and cherry tomatoes to the pan. Cook for 2 to 3 minutes until the mushrooms soften and tomatoes begin to blister.

5. 5

   Stir in the Tom Yum paste, coating the aromatics and vegetables, and cook for 30 to 45 seconds until fragrant and the oils release.

6. 6

   Pour in the heavy cream (or coconut cream) along with 1/4 cup of the reserved pasta water. Stir continuously over medium-low heat until the sauce forms a smooth, creamy, orange-tinted emulsion. Bring to a gentle simmer.

7. 7

   Season the sauce with fish sauce, palm sugar, and shredded kaffir lime leaves. Simmer for 1 minute, then turn off the heat and stir in the fresh lime juice.

8. 8

   Add the cooked spaghetti and seared prawns (along with any resting juices) to the skillet. Toss vigorously over low heat for 1 to 2 minutes until the pasta is coated in glossy, creamy sauce, adding a splash more pasta water if needed to loosen.

9. 9

   Garnish generously with chopped cilantro and extra chiffonade kaffir lime leaves. Serve immediately with fresh lime wedges on the side.

Chef's Tips

• 💡Add the lime juice at the very end with the heat turned down to preserve its bright, fresh aroma and prevent the cream from curdling.
• 💡For an authentic rich flavor, use a quality Thai chili paste (Nam Prik Pao) such as Mae Pranom brand.
• 💡Tossing the pasta directly in the simmering sauce for the final minute allows the strands to absorb the complex herbal flavors of the lemongrass and kaffir lime.