In case you haven't heard of this, it's a viral instant noodle dish sold in Jeh O, a restaurant in Thailand that has people queuing for ages for this luxurious bowl of noodles. Since I'm not able to try the real deal for myself, I thought why not make it myself. It's full of so much flavourful, aromatic and has just enough of a kick to keep you going back in for more! I've used Nongshim Shin Ramyun's Tom Yum flavour here however to make the dish even more authentic I recommend using the creamy version of Mama Noodles Tom Yum.

ingredients:

• Tom yum mama noodles/Shin Ramyun Tom Yum flavour
• 5 shell on prawns with heads - deveined
• 2 1/2 cup water
• 1 Lemongrass, bruised and roughly chopped
• 2 Kaffir lime leaves
• 1/2 tbsp Thai chilli paste (Nam Prik Pao)
• 1/2 lime, juiced
• 1/2 tbsp fish sauce
• 1 tsp sugar
• egg whites
• 1/4 cup evaporated milk

toppings:

• crispy pork belly slices (recipe already on my website)
• 5 prawns
• 4 shrimp/lobster balls
• lime slices
• coriander, chopped
• thai basil
• egg yolk (separated from egg whites)

method

1. Clean prawns - Remove the head off the prawn, keeping this aside for our broth. Then peel off the skin around the body of the prawn, making sure to leave the tail intact, repeat for all prawns. Using a knife, make a slit along the back of the prawns then using either a toothpick or the tip of the knife, gently remove the intestinal track - do this slowly so not to break the track.
2. Bruising and chopping lemongrass - Trim the top and bottom of the lemongrass before peeling off any dry outer layers. Then using the back of your knife, smack down on the sides of the lemongrass to release it's aromas and cut it in half.
3. Fry off prawn heads - In a pot or claypot over medium high heat, add some neutral oil followed by the prawn heads and a pinch of salt then fry for 3-5 minutes or until they turn a bright orange colour.
4. Make the broth - Add the lemongrass stalk into the pot and fry that off for a bit before pouring the water into the pot, adding in the kaffir lime leaves and Nam Prik Pao and bring it to a boil. Simmer the broth for 20 minutes then remove the prawn heads, lemongrass and kaffir lime leaves.
5. Cook the toppings - Bring the broth back up to a boil then add in the prawns and cook them for 3 to 4 minutes or until they turn pink then removing from the broth. Add in your choice of frozen balls, and boil them to packet instructions before removing and setting aside.
6. Cook noodles - Add the seasoning packet from the noodles followed by lime juice, fish sauce and sugar. Give the soup base a taste and adjust to liking before adding in the noodles and cooking for 1-2 minutes or until the noodle start to soften. Add in the eggs white and evaporated milk, give it a good mix and cook for another 2 minutes.
7. Add toppings and enjoy - Add the pork belly slices, cooked prawns, shrimp balls, coriander, thai basil, red chillies, egg yolk and enjoy!