Tom Yum with prawns and ginger

Serves 2

• 1 litre water

• 1 tbsp tom yum paste

• 1 thumb-size piece of ginger

• 1 bunch coriander

•  3 or 4 spring onions

• 2 limes (+1, optional)

• 100g (31⁄2oz) fine rice noodles

• 100g (31⁄2oz) peeled prawns /crayfish

• Salt and pepper

You can choose crayfish or prawns for this dish. I have an
abundance of crayfish, so I use them.

Bring the water to the boil and add the paste. Slice the
ginger into matchsticks and add that, too.
Finely chop the coriander stems and add to the pot with the sliced
spring onions. Cook for two minutes, add the juice of two limes and the noodles. Turn off the heat and
cook the noodles for five minutes.

Finally, add the prawns or crayfish and the chopped coriander leaves. Season, wait just one
minute and dish up. If you want it sharp, you can add wedges of lime. Mind
blowing, sweaty, and really moreish.