Oriental Spiced Tiger Prawn and Scallop Soup

• 2 tablespoons tom yum paste
• 4 tablespoons gingerroot, shredded
• 1 red chile
• 1 stalk lemongrass
• salt
• 8 ounces fine rice noodles
• 1 bunch fresh cilantro, divided into stalks and leaves
• 1 leaf lime
• 6 raw jumbo shrimp, heads on, peeled
• 6 scallops, shelled
• 1 lime, juice of, only

1. In a large saucepan bring 4 1/4 cups of water to the boil.
2. Stir in 2 tablespoons of tom yum paste until dissolved.
3. Add 2 tablespoons of shredded ginger, the chili and the lemon grass.
4. Simmer for 5 minutes over a low heat.
5. Meanwhile, bring a separate large saucepan of salted water to the boil.
6. Add the noodles and cook until tender, around 2-3 minutes.
7. Drain the noodles and place them in a deep serving bowl.

paste, gingerroot, red chile, stalk lemongrass, salt, rice noodles, fresh cilantro, lime, jumbo shrimp, lime

Taken from www.food.com/recipe/oriental-spiced-tiger-prawn-and-scallop-soup-230748 (may not work)