Tom Yum Goong (Thai seafood soup with somen noodles)
SERVES: 4 DIFFICULTY: Easy
A little merging of cuisines works a treat
8 to 12 Medium raw prawns(in shell)
1tbsp Vegetable oil
1 litre Boiling water
1 Small red chilli
150g Button or straw mushrooms
2 Lemongrass stalks(white part only, bashed)
4 Kaffir lime leaves
2tbsp Thai fish sauce
3tbsp Lime juice(or more to taste)
3tbsp Coriander leaves
180g Hakubaku somen noodles
STEP ONE:PRAWN STOCK
Peel and de-vein the prawns, saving the prawn heads and shells.
Set aside the prawn meat.
Heat the oil in a heavy-based frying pan.
Add the prawn heads and shells, toss well over a fairly high heat, then crush with a potato masher to extract the juices.
Add the boiling water and simmer for ten minutes.
STEP TWO:SOMEN NOODLES
Cook the noodles according to packet instructions.
Drain and then refresh under cold running water.
Finely slice the chilli and mushrooms.
Strain the prawn stock through a sieve into a large saucepan(discarding the prawn heads and shells.
Add the lemongrass, chilli, mushrooms and lime leaves and simmer for 5 minutes.
Add the prawns, sugar and fish sauce, then simmer for a couple of minutes(until prawns turn pink).
Remove from heat.
Add the lime juice and half the coriander.
You will need to taste the soup to ensure a balance between hot, sweet and sour flavours.
Place somen noodles into 4 deep serving bowls.
Ladle soup over the noodles.
Garnish with the remaining coriander.