Clear Shrimp And Pasta Soup

• 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

1. Cook pasta in saucepan of boiling water according to package directions; drain.
2. 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.
3. Divide pasta and shrimp mixture among serving bowls. Ladle soup over the top.

tagliatelle pasta, chicken stock, fresh galangal, fresh ginger, lime leaves, stalk, lemon juice, fish sauce, sambal oelek, shrimp, chili pepper, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36577 (may not work)