Enjoy a taste of Thailand with this clear soup that is light and delicious. This recipe is a time-saving leftovers idea from our maple and sesame roast chicken dish. If you'd like to make it from scratch you'll need 150g (50z) of chicken. Mix the tom yum paste with 1 litre of boiling water in a large saucepan. Add the sugar, ginger and chilli. Simmer for 10 minutes. Add the chicken and continue to simmer for a couple of minutes before adding the pak choi and sugar snaps. Simmer gently for 3 minutes more. Meanwhile, place the rice noodles in a large bowl and pour over just boiled water from the kettle to cover. Set aside for 5 minutes to soften, then drain and divide between 2 bowls. Stir the fish sauce, lime juice and spring onion through the soup, and spoon over the rice noodles. Top with fresh mint or coriander leaves and serve with extra lime wedges on the side.
