|4||20 min||10 min||Easy|
Heat red curry paste, ginger and garlic together in a wok over medium heat for 1-2 minutes until fragrant. Add chicken, tossing together until well coated and cook for 3-4 minutes until cooked through.
Add coconut milk, lime juice, fish sauce, stock, kaffir lime leaves and lemongrass, stirring to combine. Bring to the boil, add mushrooms and cook for 3 minutes or until tender.
Remove kaffir lime leaves and lemongrass from broth.
Prepare the noodles according to pack instructions, drain and keep warm.
To serve, divide noodles, bean sprouts, spring onion, mint and coriander between four bowls. Evenly divide the chicken and mushroom broth between the four bowls and garnish with crispy fried shallots. Serve tom yum with a wedge of lime.