Name: Smoky Tom Yum Shrimp Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian, German, Austrian, Thai, Vietnamese, Japanese, Shanghai Chinese
Ingredients: 200 g spaghetti; 300 g shrimp, peeled and deveined; 1 can (400 g) canned tomatoes, whole or diced, drained; 2 stalks lemongrass, smashed and cut into 2-inch pieces; 4 makrut lime leaves, torn; 3 Thai chilies or bird's eye chilies, minced; 3 cloves garlic, minced; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 teaspoon sugar; 2 tablespoons neutral oil; Salt and black pepper to taste; Fresh cilantro leaves for garnish (optional)

Description

This Thai-Italian fusion tosses spaghetti with shrimp and canned tomatoes in a spicy lemongrass broth base for bold umami and smoky notes from charred elements. Canned vegetables like tomatoes provide the saucy foundation while blending with Japanese soy and Vietnamese fish sauce undertones. Quick stir-fry method keeps it under 25 minutes and highlights shellfish flavors with a spicy kick.

Cultural Background

Tom Yum originates from central Thailand as a hot and sour soup using lemongrass, galangal, kaffir lime leaves, and chilies, a staple in Thai street food and home cooking since at least the 19th century. The fusion incorporates Italian pasta traditions of tossing al dente noodles in quick sauces, Vietnamese fish sauce for depth, Japanese soy for umami balance, and Shanghai Chinese influences through savory-sweet elements. Smoky charring draws from broader Asian stir-fry techniques while the canned tomato base nods to Italian-American pantry cooking. This modern cross-cultural dish reflects global ingredient blending in contemporary fusion cuisine.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

200 g spaghetti
300 g shrimp, peeled and deveined
1 can (400 g) canned tomatoes, whole or diced, drained
2 stalks lemongrass, smashed and cut into 2-inch pieces
4 makrut lime leaves, torn
3 Thai chilies or bird's eye chilies, minced
3 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon sugar
2 tablespoons neutral oil
Salt and black pepper to taste
Fresh cilantro leaves for garnish (optional)

Instructions

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, about 8-10 minutes; drain and set aside, reserving 1/4 cup pasta water.
While pasta cooks, heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering; add the drained canned tomatoes in a single layer and char undisturbed for 2-3 minutes until edges blacken and caramelize for smoky flavor, then stir and remove to a plate.
Reduce heat to medium-high, add remaining 1 tablespoon oil, then sauté lemongrass, lime leaves, chilies, and garlic for 1-2 minutes until fragrant and lightly charred.
Add shrimp to the skillet and stir-fry for 2-3 minutes until pink and just cooked through; season with a pinch of salt and pepper.
Return charred tomatoes to the pan, add fish sauce, soy sauce, lime juice, and sugar; stir to combine and simmer for 1 minute to meld flavors into a spicy umami broth base.
Add drained spaghetti and a splash of reserved pasta water; toss vigorously over medium heat for 1-2 minutes until sauce coats the pasta evenly and everything is heated through.
Remove lemongrass stalks and lime leaves if desired; divide between two bowls, garnish with cilantro, and serve immediately.

Tips

- Char the canned tomatoes over high heat without stirring initially to develop deep smoky notes without burning the aromatics.
- Do not overcook the shrimp; remove from heat as soon as they turn pink to keep them tender and juicy.
- If fish sauce is unavailable, substitute extra soy sauce and a pinch more lime juice for similar savory depth.

Nutrition

Calories: 620
Protein: 38 g
Carbs: 85 g
Fat: 12 g