Tom Yum Udon

Method

1. Remove outer fibrous layers of your lemongrass. Cut off the woody ends and root, leaving only the tender bulb (about 10cm length). Slice finely into rings.
2. Make a past using a large mortar and pestle. Add lemongrass, galangal, lime leaves, chillies and sugar and pound to make a rough paste.
3. Add fish sauce, soy sauce, lime juice and nam prik pao and stir until well incorporated. This is your tom yum sauce. Set aside.
4. Add prawns, salt and oil to a medium bowl and mix until well combined. Set aside.
5. Add udon noodles to a large, heat proof bowl. Add enough boiling water to completely cover the noodles. Using chopsticks, gently loosen the strands of noodles without breaking them. Set aside.
6. Heat a large non-stick pan and add prawns in one layer and cook on medium-high heat. When they have turned pink on the underside, flip each prawn over to finish cooking the other side. Remove prawns from the pan and set aside.
7. Wipe pan clean with a paper towel then add in 1 tbsp oil and dice onion. Sauté until fragrant.
8. Scoop out 1/4 cup of udon noodle water (set aside) then drain the noodles. Add the noodles to the pan and toss with the onions.
9. Add tom yum sauce and toss through to evenly coat. Add in tomatoes and bring to the boil. Add in 1/4 cup noodle water and toss through to emulsify.
10. Return the prawns to the pan and toss through.
11. Divide between 2 bowls and garnish with spring onion, coriander and a wedge of lime. Get lost in your bowl of deliciously thick and chewy noodles. Slurp them with reckless abandon and revel in the hot, sour, spicy and salty flavour that we all love about tom yum. Everything you ever wanted is in this bowl. You’ll easily see why it’s the 8th Wonder of the World.