Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden. Add the tom yum paste and fry for a further minute. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes.
Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick.
Cook the noodles following the packet instructions and drain. Divide the noodles, between 4 bowls and ladle over the coconut soup.
Garnish with lime wedges and coriander leaves, to serve.