Tom Yum Goong

INGREDIENTS. Serves 4

2 x 500g Mures Tom Yum

350g pad thai rice noodles, pre-soaked in hot water for 4-5 minutes

350g peeled prawns

6 oyster mushrooms, sliced

60ml lime juice

40g red chillies, chopped

20g coriander leaves, chopped

4 kaffir lime leaves, bruised

COOKING.

Pour the Mures Tom Yum into a saucepan and bring to a gentle simmer, add the peeled prawns, mushrooms and lime leaves, and then continue to simmer for 3-4 minutes until the prawns are cooked through. Just prior to serving, add the 60ml Lime Juice.

Pre-soak your rice noodles in boiling water for 4-5 minutes, strain and distribute between four large bowls. Pour the freshly cooked soup over the noodles, top with freshly chopped Chilli to taste, then serve.

For a fresh herby taste garnish further with Coriander leaves.