Serves 4 Ingredients 440g Tiger prawns 2 tsp Shrimp paste 40g Galangal root or Ginger, thinly sliced 2 Lemongrass stems or 15g Lemongrass paste 4 Kaffir lime leaves 1 litre Chicken stock (2 stock cubes) 250ml Water 3 tbsp Tom yum paste 1 red chilli, sliced 80g Button mushrooms, halved 175g Baby corn, halved lenghways 200g Skinless chicken breast, thinly slice 80g Mangetout, halved 100g Bean sprouts Juice of 1 lime A handful of coriander leaves or frozen coriander. Method Add the shrimp paste, galangal, lemongrass and lime leaves to a pan over a medium heat. Pour in the chicken stock and water, bring to a gentle simmer for 10 minutes. Strain the stock into a clean saucepan. Stir in the tom yum paste and chilli, bring back to simmer. Add the mushrooms & baby corn. Cook for 5 minutes. Add the chicken and prawns and cook for 4 minutes. Add the mangetout, bean sprouts and lime juice and cook for 1 minute. Check that the chicken and prawns are cooked through. Remove from the heat and serve.