Calamari and egg noodle soup, or tom yam plameuk

This little-known soup is a complete dish. It is available in restaurants or stalls specialized in noodle soups rather than traditional restaurants. Follow this simple recipe to make your own soup. Serves 2

200 grams of calamari, cleaned 2 tablespoons vegetable oil 4 slices galangal 2 kaffir leaves 2 stalks of lemongrass 4 small shallots 1 litre chicken or fish stock 2 fresh chilli peppers, sliced 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon roasted chili paste 4 oyster mushrooms, halved 200 grams of fresh egg noodles 1 egg Chopped coriander leaves and spring onions, to garnish

Galangal, kaffir leaves and lemongrass are there to bring flavours to the soup but are not consumed as such. So do this so that they give off flavours but you can easily set them aside at the end of cooking: Simply crumple the kaffir leaves between your fingers without breaking them. Using a pestle, flatten the lemongrass stalks. Cut the galangal lengthwise, not sliced. Flatten, without breaking, with a pestle. You can also crush the shallots very lightly with the pestle.

In a large saucepan or wok, stir-fry galangal, kaffir leaves, lemongrass and shallots with 2 tablespoons of vegetable oil for about 2 minutes. Add the calamari and stir-fry for another minute. Small calamaris (about 50 grams) can be cooked whole. For large calamaris, it is preferable to cut them into slices. Deglaze the cooking juices with the stock. Bring the stock to a boil and add the seasoning: lemon juice, fish sauce and roasted chili paste. Cook on low heat for about 15 minutes. Meanwhile, cook the egg for 6 minutes in a small pot of boiling water. Transfer it to cold water, then scale and set aside. Stir mushrooms into soup and cook over low heat for another 3 minutes. Add noodles, stir well and cook for two minutes. Taste and adjust seasoning. Remove from heat. Garnish with the soft-boiled egg, coriander and fresh onion and serve immediately.

Tip: tom yam soups are often boiled quickly, but we recommend that you cook this one for 20 minutes on a low heat to obtain a better exchange of flavours between the calamari and the rest of the ingredients. Also note that fresh noodles may have different cooking times. The time mentioned in the recipe (2 minutes) is an average but please refer to the instructions on the packaging.

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