Tom Yum Soup

Ingredients

2 tsp tom yum paste
60g baby corn, halved diagonal
50g shitake mushrooms, sliced
2 tsp soy sauce
1 bunch baby bok choy, separated
1 cup coriander leaves
1 green onion, sliced
1 lime, for serving


Method

Place 4 cups of water in a saucepan and bring to the boil.  

Stir in the tom yum paste until combined.  

Add the corn and simmer for five minutes. 

Add the mushroom and simmer for another five minutes.

Stir in the soy sauce and baby bok choy.

Garnish soup with coriander and green onion.