Tom Yum Goong Ramen
by Tim Anderson
"Summers at the restaurant were always lousy. Turns out not a lot of people want to sit inside and eat hot soup when it’s warm and sunny out. We tried all kinds of things to get the customers in, but nothing ever worked, and the most vexing thing about it was that ramen remained our top seller throughout the summer. I figured, well, the few customers coming through the door were still coming for ramen, so the best we can do is offer a lighter, more summery ramen. And so I took inspiration from the light but exquisitely flavourful Thai soups, namely tom yum. I did some research, asked some of my Thai chef friends for advice and collaborated with my sous chef Sana, who had worked in several Thai restaurants previously. This recipe is a version of what we came up with – a light-bodied ramen with a gorgeous fragrance and lip-smacking tang. ‘Asian fusion’ is stupid. Unless it isn’t. Hopefully this isn’t!" - Tim Anderson
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a saucepan over a medium heat and add the shallots and chilli. Sauté for about 8–10 minutes, until the shallots are richly coloured.
Step 2
Meanwhile, bash the ginger, galangal, lemongrass and lime leaves with a blunt object such as a rolling pin or a pestle or the back of a knife to release their oils, then coarsely chop them.
Step 3
Tip them into the oil and sauté for a few minutes, then add the 1.5 litres of water (if cooking for 4) and bring to a simmer. Simmer for 1 hour, then stir in the fish sauce, palm sugar and lime juice. Remove all of the aromatics with a sieve or slotted spoon and keep the broth warm until ready to use.
Step 4
Prepare a pot full of boiling water a quickly heat the noodles according to the packet instructions. Have all of the toppings prepared and ready. Poach the prawns and bean sprouts in the simmering broth for a few minutes, then cook and drain the noodles.
Step 5
Transfer the broth and noodles to bowls, top with the bean sprouts and prawns, then garnish with the spring onions, coriander leaves and chilli oil. Serve with the quartered lime wedges on the side.
- Ingredients
- Based on 4 servings
-
50g Galangal, paste or freshly grated 1x Sainsbury's Galangal Paste 90g -
600g Noodles 2x Sainsbury's Medium Noodles Quick To Cook x2 300g -
12 Large Raw Prawns, shelled and deveined 1x Sainsbury's Frozen Raw Peeled Jumbo King Prawns ASC, Taste the Difference 225g -
100g Bean Sprouts 1x Sainsbury's Beansprouts 300g -
2 Spring Onions, shredded 1x Sainsbury's Spring Onions Bunch 100g -
10g Coriander, leaves picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tsp Chilli OIl, to taste 1x Lee Kum Kee Chiu Chow Chilli Oil 170g -
1 Lime, juiced, plus another lime, quartered 2x Sainsbury's Limes -
2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Red Chilli, coarsely chopped 1x Sainsbury's Red Chillies 65g -
2 Shallots, thinly sliced 1x Sainsbury's Shallots 400g -
50g Lemongrass 1x Sainsbury's Fresh Packed Lemongrass Sticks x2 -
10g Fresh Ginger Root, peeled 1x Sainsbury's Ginger 100g -
6 tbsp Thai Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
15g Palm Sugar, or brown sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
2 Makrut Lime Leaves, fresh or dried 1x Makrut Lime Leaves 2g