Method

• 1.
  Place a large saucepan over medium heat. When hot, add the tom yum paste and cook for 2 minutes until fragrant.
• 2.
  Add 1L (4 cups) water, the chicken stock, sugar and chicken fillets. Bring to the boil, then reduce the heat to medium-low and simmer for 10 minutes. Add the mushrooms for the final minute to heat through.
• 3.
  Remove the chicken and use two forks to coarsely shred the meat, then return to the soup. Remove the saucepan from the heat and stir in the lemon juice.
• 4.
  To serve, ladle the soup into bowls and top with the bean sprouts and chopped spring onion.