Servings: 4
Prep time: 20 minutes
Total time: 45 minutes


for the stock: 
8 Thai bird’s eye chillies, smashed
1 (1-inch) piece galangal, bruised 
8 makrut lime leaves, torn
8 small shallots, bruised
4 stalks lemongrass, cut into 2-inch pieces and bruised
8 head-on prawns, cleaned

for the noodles:
4 (1.4-ounce|40-gram) packs glass noodles
7 ounces|200 grams calamari, cut into 1-inch pieces
16 button mushrooms, halved
12 mussels, scrubbed clean
cilantro, thinly sliced
culantro, thinly sliced

for the seasoning:
¾ cup|177 ml fish sauce 
¾ cup|177 ml fresh lime juice (8 limes) 
½ cup|125 ml half and half
¼ cup|70 grams chili jam
¼ cup|60 grams granulated sugar
1 pinch sea salt


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