To Serve:

• 1 lime, quartered
• 2 spring onions, sliced thin (green part only)
• 1 red chilli, sliced

Tom Yum Soup

1. Heat a glug of olive oil in a large frying pan over medium heat.
2. Add the onion and fry until it begins to soften and become translucent. Add the garlic and fry for a minute.
3. Add the curry paste and fry for another 2 minutes until fragrant. Add the sugar, the fish sauce and stock and stir.
4. Add the coconut milk and stir to combine. Add the mushrooms and tomatoes and simmer with the lid on for 5 minutes. Add the Sea Harvest Medallions from frozen and simmer with the lid on for 10 minutes. Finally, add the noodles and stir to coat completely.
5. Serve a portion of Tom Yum soup garnished with sliced spring onion, red chilli and a squeeze of lime.