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Start with the “three friends” mixture by pounding the ingredients in a mortar and pestle to a rough paste.
In a medium bowl, combine the pork marinade ingredients.
Heat a large saucepan over medium heat, then add the oil.
Add the “three friends” paste to the pan with the dried shrimp and stir-fry until fragrant.
Add the seasoned pork and cook, breaking up with a wooden spoon until browned.
Add around 2 litres of water and bring to a simmer.
Add the stock powder, wombok and fish sauce to the pan.
Simmer for about 10 minutes, until the vegetables are softened, then add the egg tofu to the pan.
Cut the glass noodles in half roughly using kitchen scissors, then add to the pan.
Simmer for a further 4-5 minutes, or until the noodles soften.
Taste and adjust the seasoning to your preference.
Divide the Thai minced pork soup with glass noodles between serving bowls and top with spring onions and coriander.