Ingredients:

2 teaspoons of Tom Yum Paste (GF)
3 Tablespoons of Coconut Milk
1 Cup GF Chicken Stock
1 Cup Water
3 Mushrooms Chopped
1 Spring Onion
¹⁄₂ Cup of Prawns
A handful of Rice noodles

Method:

Heat the tom yum paste with the coconut milk, chicken stock and water in a pot until the paste is dissolved. Add the rice noodles and cook for 4 minutes.

Ad the prawns and vegetables to the liquid and noodle mixture and continue to cook until the prawns and noodles are cooked and vegetables have softened.

Season with salt to taste.

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