There are many versions of this ever popular street food

1 small chicken breast or 100g minced pork
1 tsp cornflour, if using minced pork
1 Tbsp vegetable oil
400-500ml chicken stock
1 tsp Mai Siam Tom Yum soup paste
5 Pak Choi leaves
1 handful bean sprouts
1 red chilli (optional)
3 sprigs fresh coriander
2 sprigs mint
2 tsp Mai Siam fish sauce, to taste
1/2 tsp sugar, to taste
1 clove garlic, crushed
1-2 lime wedges
100g Mai Siam flat rice noodles (dry weight)

1. Heat the vegetable oil in a small pan and quickly fry the garlic add the chicken stock and bring it to the boil.

2. Add the Tom Yum paste and when the soup is boiling, add the sliced chicken breast.

3. If using minced pork; season lightly with fish sauce and pepper, add 1teaspoon of cornflour, mix well and form into balls the size of a small marble.

4. Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.

5. Meanwhile, prepare the noodles in another pan by boiling in hot water. Strain and keep aside.

6.When the meat is cooked, add the noodles and pak choi. When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.

7. Garnish with beansprouts, coriander and mint leaves. Serve, steaming hot, with lime wedges.