Begin by washing your mushrooms, carrots, spring onion, coriander and chilli. If you're using frozen prawns then place them in room temperature water to defrost.

Chop the spring onions, separate the white from the green. Chop the ginger into matchsticks and roughly chop the chilli and garlic. Using a peeler create long ribbons from the carrot.

Heat up the sesame seed oil in a large pot and fry off the ginger, chilli, garlic and white parts of the spring onion. Keep on a medium-low heat and fry until lightly golden brown.

Add in the tom yum paste, fry off for 3-4 minutes and then add in the sliced mushrooms. Stir until they're completely coated.

Add in 800ml of boiling water and allow to cook for a further 10 minutes on a medium high heat, stirring every so often.

Whilst thats boiling cook the noodles according to the packet instructions.

Add half the peeled carrots, prawns and juice of half a lime. Stir well and cook for 1-2 minutes, the heat from the soup will be enough to cook the prawns!

Serve in soup bowl and garnish with coriander, the toher half of the peeled carrots, green part of the spring onion and ginger.