Thai Tom Yum Noodle Soup with Chinese Wontons and Korean Glass Noodles

In a large stockpot, heat the vegetable oil over medium-high heat. Add the reserved prawn shells and cook, stirring occasionally, until pink and fragrant, about 2 minutes. Add the water and 2 cups (500 ml) of the chicken stock. Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain the stock, discarding the shells, and return the liquid to the pot. You should have about 6 cups (1.5 L) of rich prawn stock.

To the prawn stock, add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and half of the Thai chilies. Bring to a gentle simmer and let infuse for 10 minutes. Add the remaining chicken stock and fish sauce, then taste and adjust the saltiness. Keep the broth hot over low heat while you prepare the wontons and noodles.

In a mixing bowl, combine the ground pork, minced garlic, minced ginger, soy sauce, sesame oil, white pepper, and 1 tablespoon of the spring onions. Mix well until the filling is sticky and cohesive.

Lay a wonton wrapper on a clean work surface. Place about 2 teaspoons of the pork filling in the centre. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing firmly to seal and expel any air. Bring the two opposite corners together and pinch to secure, creating a classic nurse's cap shape. Place the finished wonton on a tray and cover with a damp cloth. Repeat with the remaining wrappers and filling.

Soak the Korean glass noodles in warm water for 10 minutes to soften. Drain, then cut them into shorter lengths (about 4 inches/10 cm) with kitchen scissors. Set aside. (They will finish cooking in the hot broth.)

Bring a separate pot of water to a rolling boil. Gently drop in the wontons in batches, and cook until they float to the surface and the filling is cooked through, about 5 minutes. Remove with a slotted spoon and set aside. Keep warm.

Divide the soaked glass noodles among four deep bowls. Ladle the hot tom yum broth over the noodles, then divide the cooked wontons and the peeled prawns (if using) among the bowls. Stir in the lime juice, remaining chilies, and Thai chili jam (if using). Garnish generously with spring onions and cilantro. Serve immediately with extra lime wedges and fish sauce on the side.