Clear Shrimp And Pasta Soup - cooking recipe

Ingredients

5 oz tagliatelle pasta, roughly broken
5 cups chicken stock
1 piece (1 1/2 inches) fresh galangal, finely chopped
1 piece (1 1/2 inches) fresh ginger, finely chopped
4 None kaffir lime leaves
1 stalk (4 inches) lemongrass, finely chopped
1/3 cup lemon juice
1/4 cup fish sauce
1 tbsp sambal oelek (Indonesian ground chili paste)
1 lb large shrimp, peeled and deveined, tails intact
1 None fresh small red Thai chili pepper, thinly sliced
1/4 cup coarsely chopped fresh cilantro

Preparation

Cook pasta in saucepan of boiling water according to package directions; drain.
Meanwhile, combine stock, 2 cups water, galangal, ginger, lime leaves and lemongrass in large saucepan; bring to a boil. Boil, uncovered, about 5 mins or until reduced by a quarter. Add lemon juice, fish sauce, sambal and shrimp. Reduce heat to low; simmer, uncovered, until shrimp just change in color. Remove from heat. Discard lime leaves. Add chili pepper and cilantro.
Divide pasta and shrimp mixture among serving bowls. Ladle soup over the top.