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
Tom Yum Goong (Thai seafood soup with 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.