SPICY THAI SHRIMP NOODLES Recipe

Prepare the aromatics

Bruise the lemongrass stalks by hitting them with the back of a knife and slice galangal. Tear kaffir lime leaves into pieces and halve the fresh Thai chilies (remove seeds if desired).

Simmer broth

In a medium stockpot, combine 4 cups broth and 1 cup water. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and halved chilies. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer uncovered for 10 minutes to infuse flavors.

Finish tom-yam base

After 10 minutes, stir in 1 tablespoon tomato paste, 2 tablespoons fish sauce, and 1 teaspoon palm sugar. Taste and adjust balance of salty/tart/sweet — add up to 1 tablespoon more fish sauce or 1 tablespoon more lime juice later if needed. Keep the broth at a gentle simmer while you prepare other components.

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add the sliced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add this shallot-garlic mixture to the simmering broth, stirring to combine. Season the broth with 1 teaspoon white pepper.

Prepare noodles

While broth simmers, prepare rice noodles according to package directions: either soak in hot water until pliable (usually 6–10 minutes) or boil briefly (1–3 minutes) until al dente. Drain and set aside, tossing with a drop of oil to prevent sticking if desired.

Cook mushrooms and shrimp

Add sliced mushrooms to the simmering broth and cook 2–3 minutes until starting to soften. Add the shrimp and simmer 2–4 minutes, until shrimp are opaque and just cooked through. Do not overcook shrimp. Taste the broth and add lime juice (start with 3 tablespoons) gradually to reach desired tang, and adjust fish sauce or sugar if needed.

To serve, divide the prepared rice noodles into serving bowls, then ladle the hot tom-yam broth with shrimp and mushrooms over the noodles so they finish cooking in the hot soup.

Finish each bowl with chopped cilantro, sliced scallions, and a light drizzle (about 1/2 tsp) of sesame oil if using. Add extra sliced Thai chiles or chili flakes to taste for more heat. Serve immediately with lime wedges on the side for squeezing.