Tom Yum soup

Ingredients:

• 3cm knob fresh ginger, sliced
• 1 stick lemongrass, bruised (optional)
• Oil, for frying
• 1 packet (150g) shimeji mushrooms, thinly sliced (portobello or button mushrooms work well too)
• 10 sprigs coriander, leaves picked and stalks reserved
• 1 packet (100g) tom yum paste
• 1 packet (50g) tomato paste
• 8 cups (2L) boiling water
• 1 Tbsp (15m) fish sauce
• Juice (30ml) of 1 lime or ½ lemon
• 1 large packet (500g) baby marrows, spiralised or cut into matchsticks
• 2 packets (125g each) sugar snap peas
• 6-8 boiled eggs, halved
• Sliced red chilli, lime or lemon wedges and sliced spring onion, for serving (optional)

Method

1. Fry ginger and lemongrass in a large pot for 2-3 minutes. 
2. Add ½ the mushrooms, a handful coriander stalks, tom yum paste, tomato paste and water.
3. Boil for 5-8 minutes. 
4. Stir through fish sauce and lime or lemon juice.
5. Simmer for 5 minutes. 
6. Divide baby marrow, sugar snap peas and the remaining mushrooms between 4 bowls.
7. Ladle over soup and top with eggs and coriander leaves.