Preparation time15 minutes
Cooking time10 minutes
Serving timeServes 6
To start this great Tom Yum recipe, heat the tom yum paste in a medium sized wok for a few minutes to release the flavour. Add stock, ginger, lemongrass, chilli, lime leaves and bring to the boil. Reduce heat to simmer and add prawns and green beans. Gently poach for about 5 minutes until cooked.
Place noodles in a large heatproof bowl and pour over boiling water to cover. Allow to stand for 2 minutes to heat through, then drain. Add drained noodles to wok.
Remove soup from heat, stir through yogurt.
Garnish with cucumber, bean sprouts, fried shallots, spring onion, Thai basil and coriander.