Thai Prawn (shrimp) noodle soup

Kway Teow is one of the most popular noodle soups in Thailand. However, this one's called Kway Teow Hang, which means it's a dry noodle. So we take the exact same ingredients, but we don't add too much liquid. Really delicious. And this one's actually flavoured with Tom Yum paste. What I love most about this dish is that it's so healthy because all of the ingredients are blanched in fresh water. We start by putting in some fresh rice noodles. And then we add some Luk Chin. Now in Thailand, Luk Chin is so popular. It's very simple. It's actually meat. You can use chicken or fish or beef or pork. Blend it into a fine paste with a little bit of taro flour and then roll it into a ball and then blanch. Really simple. The ones we're using today are fish Luk Chin. Then also we add some fresh prawns, some ocean prawns. And then we wait for those to boil, only for about one minute. And then just after a minute, take one of the noodles, break it and eat it. If it's al dente, it's just firm on the tooth. Just put all of the noodles, the Luk Chin and the prawn into the bowl and then we start to add that wonderful Tom Yum flavour. It's so simple. Take some Tom Yum paste and about half a tablespoon into the noodles. Then we also take some chilli jam, toasted chilli jam. Adds a little bit of sweetness and a slight smoky rich flavour. And then mix that around. So now that the Tom Yum flavour has gone into the dish, it's important to get the consistency of the noodles right. So I've just got a small amount of stock here, just so that it comes slightly wet. Mix that in and then we move it across to our presentation plate. Make sure the Luk Chin are evenly spread around the noodles and the prawns on top. Okay. From that point on, we start to add the other ingredients, the other fresh vegetables. They also get blanched. At this point, we just blanch them one by one and then place them delicately. So you're almost creating like a picture, a work of art. Firstly, the bean shoots. They'll only take 30 seconds, no longer. Then you can add some fresh greens. You could use Guy Land Chinese broccoli or mustard greens are fine as well. Some fresh baby corn. I know sometimes we all like to rush our food. We like to cook everything in a pan all at once. Sometimes it's important just to take your time and do these steps. You'll really appreciate the food so much more in the end. Then some enoki mushrooms. And that's it for the blanched ingredients. And now we add some other flavourings just to finish it off. Some baby spring onions, some fresh coriander, some crushed peanuts, a little bit of fried garlic in oil and you can put the oil on as well. Some fresh lime to squeeze over. And just a pinch of white pepper. Then on the side, some white sugar, some dried chilli, some chilli in vinegar just to add a small touch of acidity and then some fish sauce, the nam pla. And that's it. It's so simple. You take that to the table, squeeze the lime on, stir it all together and then eat it. It's great. Another version of having a goy teow, but goy teow hang. Goy teow tom yum hang.