Tom Yum Goong Ramen

by Tim Anderson
Star 3.8
    15m prep time
    75m total time
    Easy level
    16 ingredients

"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 1 x Sainsbury's Galangal Paste 90g
  • 600g Noodles 2 x Sainsbury's Medium Noodles Quick To Cook x2 300g
  • 1 Red Chilli, coarsely chopped 1 x Sainsbury's Red Chillies 65g
  • 12 Large Raw Prawns, shelled and deveined 1 x Sainsbury's Frozen Raw Peeled Jumbo King Prawns ASC, Taste the Difference 225g
  • 100g Bean Sprouts 1 x Sainsbury's Inspired to Cook Beansprouts 300g
  • 2 Spring Onions, shredded 1 x Sainsbury's Spring Onions Bunch 100g
  • 1 tsp Chilli OIl, to taste 1 x Lee Kum Kee Chiu Chow Chilli Oil 170g
  • 1 Lime, juiced, plus another lime, quartered 2 x Sainsbury's Limes x1
  • 2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 2 Shallots, thinly sliced 1 x Sainsbury's Shallots 400g
  • 50g Lemongrass 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
  • 10g Fresh Ginger Root, peeled 1 x Sainsbury's Ginger 100g
  • 2 Makrut Lime Leaves, fresh or dried 1 x Sainsbury's Makrut Lime Leaves 2g
  • 15g Palm Sugar, or brown sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 10g Coriander, leaves picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 6 tbsp Thai Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
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