• 9 cups homemade chicken stock
• 4 tablespoons Tom Yum paste
• 3 garlic cloves, minced
• 1 2 inch piece of gingerl, sliced
• 1/4 cup of minced lemongrass
• 3 kaffir lime leaves (make a little tear in each leave)
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 teaspoons sugar
• 1/2 cup of coconut milk
• 1 package of cooked Thai rice stick noodles
• 20 prawns 
• Garnish
• 2 tomatoes, diced
• 1 cup cilantro, chopped
• 1 cup Enoki mushrooms
• Limes, sliced
• Thai chili pepper, sliced

Add stock to a large heavy pot over medium-high heat.

Add your Tom Yum paste, garlic, ginger, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.

Add the fish sauce, lime juice, sugar and coconut milk to your broth and simmer about 2 minutes.

Add your prawns and simmer an extra 3 minutes. Remove prawns after cooked and set aside in a medium bowl.

Cook noodles as instructed on package.  I bought fresh, packaged rice noodles that needed to be briefly soaked in boiling water and then rinsed.  

Prepare toppings.

Place a big handful of cooked noodles in 4 big soup bowls Laddle the broth over the noodles and garnish each with about 2 tablespoons of chopped tomatoes and 1 tablespoon of cilantro, mushrooms, chili peppers and prawns.