Vegetable Tom Yum soup
This is such a fresh tasting soup.
125g rice stick noodles
2 Tbsp canola oil
2 eggplants, diced
2-3 Tbsp tom yum paste
3 cups water
1 vegetable stock cube
1/3 cup coconut cream
4 bok choy, coarsely chopped
400g tofu, diced
2 Tbsp lime/lemon juice
2 cups bean sprouts
3 spring onions, thinly sliced
½ cup chopped fresh coriander
Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water.
Heat oil in a large saucepan.
Add eggplant and cook, stirring for 5 minutes.
Add tom yum paste, water, stock and coconut cream; bring to the boil then reduce heat and simmer covered for 10 minutes or until eggplant is tender.
Stir bok choy and tofu into the soup and bring back to a simmer.
Remove from heat and stir lemon juice into the soup.
Divide noodles among 4 serving bowls.
Mix bean sprouts, spring onion and coriander together.
Ladle soup over noodles and sprinkle with sprout mixture.