Tagliatelle with shrimps and tom yum sauce

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.

Boil the pasta to al dente according to the timer.

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

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

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