Ingredients
The following ingredients have 3 Servings
- 1 Tbsp extra-virgin olive oil
- 1 yellow onion (halved, sliced crosswise once or twice, and thinly sliced)
- 2 lemongrass stalks (trimmed and smashed with side of a chef’s knife)
- 3 pieces dried galangal (smashed with side of a chef’s knife)
- 2 large shallots (thinly sliced)
- 1 quart vegetable broth
- ½ tsp lime zest (1/2 lime)
- 2 tsp chili paste (or to taste)
- 1 Tbsp shallot confit (I use one from L’Epicurien)
- 1 Tbsp lime juice
- 1 tsp palm coconut sugar
- 2 'nests' of Angel hair pasta (coarsely chopped)
- ½ pound shrimp (peeled, deveined, tails removed, cut in half)
- Thai basil
- cilantro
Instruction
- Heat the oil in a heavy pot like a Le Creuset over medium-high heat. Add the onion, lemongrass, galangal, and shallots to the pan and sauté for 10 minutes. It should be very aromatic.
- Stir in the broth and lime zest, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes.
- Stir in the chili paste, shallot confit, lime juice, and sugar. Simmer for 5 minutes.
- Add the angel hair pasta and the shrimp, and simmer for 3 minutes, or until the shrimp are opaque.
- Thinly slice basil and cilantro for garnish.
