Hot & sour prawn noodle soup | Women's Weekly Food

Ingredients

• 1 1/2 cup (375ml) fish stock
• 6 cup (1.5 litre) water
• 3 fresh kaffir lime leaves, torn in half
• 10 centimetre stick fresh lemongrass (20g), halved lengthways
• 3 centimetre piece fresh ginger (15g), sliced thinly
• 1/3 cup (75g) tom yum paste
• 2 tablespoon fish sauce
• 1/2 cup (125ml) lime juice
• 1/3 cup (75g) firmly packed brown sugar
• 200 gram dried rice stick noodles
• 400 gram baby buk choy, quartered
• 200 gram button mushrooms, halved
• 400 gram uncooked shelled medium king prawns (shrimp)
• 3 fresh small red thai (serrano) chillies, sliced thinly
• 1/4 cup loosely packed fresh coriander leaves