Tom yum prawn soup with mushrooms and rice noodles

Ingredients

For 1 serving

• Shrimp130 g
• Button mushrooms100 g
• Cherry tomatoes80 g
• Rice noodles60 g
• Fish stock450 ml
• Lemongrass15 g
• Ginger10 g
• Chili pepper1
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Cilantroto taste

Contains: shellfish, fish, celery,

Method

1. Bruise the lemongrass with the back of a knife and cut into 4 cm pieces; peel and slice the ginger and slit the chilli. Put them in the fish stock, bring to the boil and simmer for 8 minutes, until fragrant.
2. Meanwhile cover the rice noodles with boiling water in a bowl and leave for 8 minutes, until soft; drain and put them in the serving bowl.
3. Wipe the button mushrooms with a damp cloth and slice; wash and halve the cherry tomatoes; peel the prawns.
4. Add the mushrooms and tomatoes to the broth and cook for 4 minutes over medium heat, until the mushrooms are soft.
5. Add the prawns and cook for 2 minutes, until pink; turn off the heat and season with the lime juice and fish sauce, tasting for the balance of sour and salty.
6. Pour the soup over the noodles and finish with fresh coriander leaves; the lemongrass and ginger are for flavour only, not for eating.