Thai style fish soup
- Heat Tom Yum paste in a saucepan over a medium heat for 1 minute. Add stock and bring to the boil.
- Add noodles and cook for 3 minutes, stirring to break up bunches.
- Add white fish fillets, chopped into 3cm chunks and prawn cutlets and cook for 2-3 minutes until opaque.
- Divide soup between 4 bowls and top with sprouts, coriander leaves and sliced spring onions.