Tagliatelle with shrimps and tom yum sauce

2 servings

20 minutes

Recipe from Maxim Klykov, chef of Farro.

Energy value per serving

• Calories: 858.1
• Proteins: 39.6g
• Fats: 41.3g
• Carbohydrates: 78.4g

Ingredients

• Tagliatelle pasta: 200 g
• Frozen shrimp: 140 g
• Coriander: 5 g
• Chili pepper: 5 g
• Shrimp broth: 200 ml
• Tom yum paste: 50 g
• Galangal: 20 g
• Kaffir lime leaves: 10 g
• Lemongrass: 10 g
• Coconut milk: 300 ml
• Fish sauce: 20 ml
• Sunflower oil: 20 ml
• Lime juice: 15 ml
• Sesame: 2 g

Cooking steps

1. Fry tom yum paste in sunflower oil for about 3-4 minutes, add broth, coconut milk, kaffir lime leaves, lemongrass, and galangal root. Cook for about an hour over medium heat, adding lime juice at the end.

   Required ingredients:

   • Tom yum paste: 50 g
   • Sunflower oil: 20 ml
   • Shrimp broth: 200 ml
   • Coconut milk: 300 ml
   • Kaffir lime leaves: 10 g
   • Lemongrass: 10 g
   • Galangal: 20 g
   • Lime juice: 15 ml

2. Boil the pasta to al dente according to the timer.

   Required ingredients:

   • Tagliatelle pasta: 200 g

3. In a well-heated pan, fry the shrimp for 1 minute on each side.

   Required ingredients:

   • Frozen shrimp: 140 g

4. Then add the sauce, the cooked pasta, and heat on medium for about 1 minute.

   Required ingredients:

   • Fish sauce: 20 ml
   • Tagliatelle pasta: 200 g

5. Beautifully arrange the pasta in a deep plate, garnish with cilantro leaves, thin slices of chili pepper, and sprinkle with sesame.

   Required ingredients:

   • Coriander: 5 g
   • Chili pepper: 5 g
   • Sesame: 2 g