6 birds’ eye chillies
1 stalk lemongrass, bruised and cut into thirds lengthways
5cm (2 inch) piece galangal, sliced
3 kaffir lime leaves
4 tbsp evaporated milk
2½ tbsp nam prik pao* (store-bought or try my homemade version)
200g (7oz) peeled and deveined prawns
100g (3.5 oz) cherry tomatoes, halved
100g (3.5 oz) straw or button mushrooms, quatered
¼ cup lime juice
4 tbsp fish sauce
½ white sugar
400g (14 oz) cooked egg noodles, to serve
2 medium boiled eggs, to serve
coriander leaves to serve
100g (3.5 oz) pork mince
½ garlic clove, finely grated
2 tsp fish sauce
¼ tsp white pepper
8 wonton wrappers
Use a mortar and pestle to lightly bruise the chillies. Set aside for later.
Place 4 cups of water, lemongrass, galangal and kaffir lime leaves in a saucepan over high heat. Bring to the boil and simmer for 2-3 minutes to infuse the flavours. Add the evaporated milk and the nam prik pao.Stir through to dissolve the nam prik pao. Then add the prawns, tomatoes and mushrooms and chillies. Simmer until prawns are just cooked.
Turn the heat off and add the fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste. The flavour should be tangy, salty and spicy. Keep warm.
To make the dumplings, mix the pork, garlic, fish sauce, pepper and 1 tbsp water until well combined. Place a heaped teaspoonful of filling into the centre of a wonton wrapper. Moisten the edges with water and fold the wrapper to seal.
Cook the dumplings in boiling water for 3-4 minutes or until cooked.
Divide the noodles among serving bowls. Ladle over the tom yum soup. Top with the dumplings, egg and coriander leaves.
- Nam Prik Paois a concentrated roasted Thai chilli jam. It often includes chillies, garlic, shallots, dried shrimp and shrimp paste. It’s available from Asian grocery stores or try Amazon or online Thai supermarkets.