Tom Yum Prawn Noodle Soup Recipe | Lakeland Inspiration

Ingredients

• 2 litres, vegetable stock
• 2½ tbsp, tom yum paste
• 200g, frozen raw prawns
• 200g , frozen beans and peas
• 200g, dried rice ribbon noodles
• 225g , tin water chestnusts, drained and rinsed
• 225g , tin bamboo shoots, drained and rinsed
• 1 tbsp, soft brown sugar
• to taste, fish sauce or soy sacue
• 2 , limes , juice of
• 4 , spring onions, sliced thinly lengthways