Made in minutes, this soup is such a great recipe to have on hand for when you want soup now!

Ingredients

• 4 cups chicken stock
• 2 tablespoons Valcom Tom Yum Paste
• 2 tablespoons Valcom Lemon Grass (or use fresh if you like)
• 2 tablespoons Valcom kaffir lime leaves
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 cup finely sliced button mushrooms
• 1 tablespoon lime juice
• 16 large green prawns, peeled and deveined (leave tails on if you like)
• fresh coriander to garnish

Method

Heat the chicken stock, tom yum paste, lemon grass and kaffir lime leaves together in a saucepan.  Add the fish sauce and sugar.  Simmer for 2-3 minutes before adding the mushrooms and lime juice.  Simmer for 2 minutes before adding the prawns. Cook just until the prawns are pink. Divide the broth between 4 bowls. Top with prawns and then coriander leaves. Serve with extra lime wedges.