Thai Tom Yum Soup

Ingredients:

1 pack Thai Tom Yum Soup Spice Paste
880 ml (4cups) water or seafood stock (unsalted)
250 g (1/2lb) shelled and deveined prawns
60 g (2oz) sliced shitake or button mushrooms
Fresh coriander and chillies as garnish
Lime or lemon juice and soya sauce or fish sauce as optional seasoning

Procedure:

1. Boil water in a saucepan. Add Spice Paste and stir well.
2. Add prawns and mushrooms, bring to a boil.
3. Just before serving, season to taste. Garnish and serve hot.

Variations:

A combination of seafood such as squid, mussels and cubed fish fillet may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.