Foryoueats: Thai Tom Yum Noodle Soup | Marion's Kitchen

Ingredients

• 6 birdseye chillies
• 1 stalk lemongrass, bruised and cut into thirds lengthways
• 5cm (2 inch) piece galangal, sliced
• 3 makrut lime leaves
• 4 tbsp evaporated milk
• 2½ tbspnam prik pao* (store-bought or try myhomemade version)
• 200g (7oz) peeled and deveined prawns
• 100g (3.5 oz) cherry tomatoes, halved
• 100g (3.5 oz) straw or button mushrooms, quartered
• 4 tbsp fish sauce
• ¼ cup lime juice
• ½ white sugar
• 400g (14 oz) cooked egg noodles, to serve
• 1 medium boiled eggs, slice in half, to serve
• coriander leaves, to serve
• Pork wontons:
• 100g (3.5 oz) pork mince
• ½ garlic clove, finely grated
• 2 tsp fish sauce
• ¼ tsp white pepper
• 8 wonton wrappers