First to make the tom yum paste, add the vegetable oil to the wok on a high heat. When the the oil is hot add the Thai red curry paste, palm sugar and salt, then mix together for 3 minutes or until the paste goes a darker red. When read place the paste into a separate bowl, clean the wok.

Add the olive oil to he clean wok. Peel and chop the onion and garlic and slice the chillies (keeping the seeds for some extra spice), then peel and chop the ginger. Add everything to the heat wok and cook for around 4 minutes.

Next pour 500ml of stock into the wok, bring to the boil and mix well. Then add the remaining stock and tomato puree.

Bash the lemongrass stalks and add to the wok and then slice and add the lime leaves.Leave everything to simmer for 20 minutes.

Next, add the juice of both limes, then chop the mushrooms into quarters and throw into the wok, along with the enoki mushrooms. Leave everything to simmer for 5-10 minutes.

Chop the spring onions and divide the soup into bowels. Sprinkle the spring onions over the top of the soup, along with the fresh coriander.