Step 1

Place paste, stock, and 1 cup of boiling water into a saucepan and bring to a boil. Add lemongrass, galangal, and torn kaffir lime leaves. Reduce to low-medium heat.

Step 2

Add prawns and mushrooms to the soup and cook for 4 minutes or until the chicken is cooked through.

Step 3

Add tomato wedges, and stir in sugar and fish sauce. Cook for 2 minutes.

Step 4

Cook noodles in boiling water as directed on the packet (30 seconds) then drain and set aside.

Step 5

Remove the soup from the heat and squeeze over the lime juice. Divide noodles among bowls and spoon over the soup. Sprinkle over coriander sprigs to serve.