Prawn tom yum ramen

Name: Prawn tom yum ramen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 2 garlic cloves, peeled and finely chopped; 4 marinated soft-boiled eggs, halved; large handful of fresh coriander/cilantro leaves; 300 g/101/2 oz king prawns/jumbo shrimp, shelled; pinch of ground black pepper; 1 fresh red chilli, seeded and finely chopped; 5 cm/2 in piece of fresh root ginger, peeled and grated; 10–15 ml/2–3 tsp tom yum paste (depending on how hot you like it); pinch of salt; drizzle of sesame oil; 400 g/14 oz fresh ramen noodles; 30 ml/2 tbsp light soy sauce; 30 ml/2 tbsp mirin; 15 ml/1 tbsp rice vinegar; 2–3 spring onions/scallions, green parts only, finely chopped; pinch of Japanese chilli (nanami togarashi) or dried chilli flakes (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Based on the famous Thai soup, this ramen dish has as its base an intense spicy and sour broth that takes your tastebuds on a real adventure. The soup is topped with fiery prawns to add yet more heat, but soothed by unctuous marinated soft-boiled egg and a tangle of slippery noodles.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Thailand
Fish course
Pescatarian
Soup
South East Asia

Method

First, cook the prawns. Heat the sesame oil in a large frying pan, add the prawns, season with salt and pepper and add the chilli, ginger and garlic. Cook for a few minutes, until the prawns are pink and cooked through. Remove from the heat and put to one side.
Put the stock in a large pan. Mix together the tare ingredients, add to the stock and bring to the bo