1. Cook noodles as per packet directions and drain.
  2. Bring water to boil, add the lemongrass, lime leaves, dried tomatoes, tom yum paste and ginger.
  3. Allow to cook for 10 minutes then add the tofu, baby corn, oyster mushrooms, asian greens, soy and continue to cook.
  4. Add the Egg Noodles to the serving bowl, ladle over hot broth and serve with a plate of the beansprouts, lemon, coriander, chillies and Thai basil.

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