Vegan Tom Yum Soup

This is a recipe originally from the Cruelty Free Shop newsletter but I've changed a feww things.
It was YUMMY and surprisingly filling. I got 4 decent servings out of this.

Vegan Tom Yum Soup


Ingredients

6 Tbls Vegan Tom Yum Paste
100g Vegan prawns, chopped into chunks Firm Tofu, diced
4 cups bean sprouts
1 packet of firm tofu
1 bunch english spinach, chopped (including stalks)
15 shitake mushrooms, chopped (I used dried and soaked them)
2 litres stock (or water if you prefer)
1 small packet vermicelli (thin rice noodles)
1 handful basil leaves, chopped


Method

Boil water/stock in a large sauce pan with the tom yum paste.
Add mushrooms, tofu and prawns.
Lower heat to simmer for a few minutes.
In the meantime, add boiling water to the vermicelli in a heat proof bowl and cover with a tea towel.
Add spinach and bean sprouts.
Once heated through drain the vermicelli.
Add vermicelli to your serving bowls and ladle soup on top.
Garnish with basil leaves.

Note: I found the vegan prawns and many other gluten free vegan meats at CitiSuper Asian Grocer in HSBC Centre, Town Hall, Sydney.