This Thai hot & sour prawn soup recipe really makes your taste buds sing!

500g (or 1 lb) medium-sized raw prawns, shelled and de-veined

1.25L water

coriander leaves, to garnish

1 spring onion, to garnish

TOM YUM PASTE (see recipe)

Add 3 tablespoons of tom yum paste to the boiling water.

Drop in the prawns and simmer only until the prawns turn pink.

Serve, garnished with coriander & spring onion.

Serves:  6.