Boil pasta to al dente (10 minutes), drain and set aside.

In a small pot, heat up olive oil. Add in ginger and garlic.

Sauté ginger and garlic till fragrant and add in tom yum paste.

Add in bird’s eye chillies and mushrooms into mixture.

Add in the lime juice into the pot once mushrooms have softened.

Turn fire to low heat and add in the coconut milk. Bring the sauce to a simmer and add in salt and sugar.

Once sauce is simmering, transfer the sauce into a large pot.

On a medium heat, add in the pasta and sauce. Keep on mixing for about a minute.

Turn off the fire and add in the yoghurt and coriander leaves.

Mix well, taste and it’s ready to be served.