Nam Prik Pao:
2. Next add the toasted chillies, garlic and shallots to a food processor along with 1 tsp of shrimp paste, 2-3 tbsp of tamarind concentrate, 2-3 tbsp of shaved palm sugar and a pinch of salt. Pulse for 2-3 minutes until a rough paste is made. If the paste becomes too dry then add a touch of cooking oil to loosen.
11. Now the Tom Yum is ready to serve, add the glass noodles to serving bowls then ladle over the hot broth. Finish with some of the cooked shrimp, additional chopped chillies and some coriander to freshen up the Tom Yum and nourish…