How to cook tom yum style noodles

Carrots, onion, spring onion, ginger, lime, and some Chinese veggies (I think it's choysum)

Boil some water with a table spoon of stock.

Add ginger, onion and carrots and bring to the boil.

Crush up some roasted peanuts.

Rolling with a glass jar or can works well.

In a bowl add crushed peanuts, spring onion, a table spoon of sugar.

Half a teaspoon of chili garlic oil and a couple of table spoons of fish sauce.

About two table spoons of lime juice.

If you're not sure what flavour note you prefer, start with equal quantity of fish sauce to lime to sugar and a tad of chili. Then mix, taste and adjust.

Add mince to the soup. In the photo is pork mice which was marinated and frozen for soups and stuff.

Add some hot soup to help dissolve and mix the seasonig.

Thin rice vermicelli noodles.

In a separate saucepan bring water to the boil and add the rice noodles.

Stir for a couple of mins, throw in the Chinese veggies and strain.

Add the noodles and the soup mixture to the bowl and serve. Garnish with some spring onion and fried shallots!