Smoked duck and ginger noodle soup

Method

1. Pour the stock into a saucepan with 750ml water, cover and bring to the boil. Stir through the tom yum paste, then add the ginger and noodles. Simmer for 5 minutes. Add the duck slices and cook for 2 minutes more.
2. Finally, stir through the crunchy veg mix, spring onions and chilli. Cook for another 2 minutes until the veg are just tender, but still retain some bite. Add the sugar and squeeze over the juice of ½ lime. Taste and adjust the seasoning. Spoon between bowls and serve with lime wedges.