A hot and sour prawn soup from Thailand. This easy version is from “Nigella Bites” by Nigella Lawson.
Heat the stock and the tom yam paste in a large saucepan with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar. Bring to the boil, add the mushrooms and simmer for a couple of minutes.
Add the prawns and spring onions and cook for 2-3 minutes until the prawns are cooked but still tender.
Sprinkle with a little coriander and put the remaining coriander on the table for people to add more if they want. Serve immediately.