Directions

To Cook

1. Pour prawn stock into pot over medium-high heat.
2. When the stock starts to boil, add lemongrass, Valcom Tom Yum Paste, Squid Brand Fish Sauce, kaffir lime leaves and sugar to pot.
3. Stir gently to break down paste and leave to boil for a couple of minutes.
4. Add carrots, king prawns, snapper, mussels, straw mushrooms to pot and leave to boil for 2-3 mins.
5. Add the squid and baby corn to pot, allow to boil for 1-2 mins.
6. Lastly, add cherry tomatoes and remove pot from heat.
7. Add lime juice to pot, stirring gently.
8. Place noodles in a bowl, and ladle Tom Yum soup over noodles.
9. Garnish with fresh herbs and cut chilli.