Tom Yum Shoyu Ramen with Prawns

Method

1. Peel the prawns, leaving the tails on, and keep the shells and heads. Cut along the back and pull out the dark vein. Bash the lemongrass with the back of a knife and cut it into 4 cm lengths; tear the lime leaves, discarding the central rib. Slice the ginger, halve the shallots and lightly crush the chillies. Slice the shiitake and cut the tomato into wedges.

2. Put the oil, prawn shells and heads and the pepper flakes in a 18 cm pot and fry over medium heat for 4 min, pressing the heads with a spatula to release their juices, until the shells turn bright orange and the oil is red. Take care not to burn the pepper flakes.

   Add in this stepCooking oil 1 tbspRed pepper flakes 1 tspLarge shell-on prawns 8

   medium heat

3. Add the stock, lemongrass, lime leaves, ginger, shallots and chillies and heat over high heat for about 7 min until it boils, then turn down to medium-low heat and simmer for 10 min. Strain out all the shells and aromatics and return the broth to the pot.

   Add in this stepChicken stock (unsalted or low-sodium) 850 mlLemongrass stalks 2Makrut lime leaves 5Ginger (or galangal), thinly sliced 15 gShallots (or a small red onion) 1Bird’s eye chillies 2

   high heat→medium-low heat

4. Add the shiitake, tomato and prawns and cook over medium heat for 2 min, until the prawns turn pink and curl into a C, then lift out the prawns so they stay tender. Stir in the coconut milk, soy sauce, mirin, fish sauce and palm sugar until dissolved. From now on keep it hot but not boiling, or the coconut milk may split.

   Add in this stepFresh shiitake mushrooms 100 gTomato 1Coconut milk 100 mlSoy sauce 3 tbspMirin 1 tbspFish sauce 2 tspPalm sugar (or light brown sugar) 1 tsp

   medium heat

5. Bring 3 L of water to a boil in a large pot over high heat (about 11 min). Shake the noodles loose, cook for 2 min (or as the packet says) and drain, shaking the sieve hard. Meanwhile chop the coriander and spring onions and squeeze the lime.

   Add in this stepFresh ramen noodles 260 g

   high heat

6. Divide the lime juice between warmed bowls and pour in the hot broth (adding lime off the heat keeps it fresh and fragrant). Add the noodles, top with the prawns, shiitake and tomato, and scatter with coriander and spring onions. Taste and adjust: lime for sourness, fish sauce for salt, chilli for heat.

   Add in this stepLime 1Coriander leaves 10 gSpring onions 10 g