Thai Tom Yum Noodle Soup

Use a mortar and pestle to lightly bruise the chillies. Set aside for later.

Place 4 cups of water, lemongrass, galangal and makrut 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 Pao is 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.