Vegetable Tom Yum soup

This is such a fresh tasting soup. Watch the video on how to make it.


Vegetable Tom Yum soup


Serves 4

125g rice stick noodles
2 Tbsp canola oil
2 eggplants, diced
2-3 Tbsp tom yum paste
3 cups water
1 vegetable stock cube
⅓ 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.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1850kj
Total fat 21.2g
- saturated fat 7.3g
Carbohydrates 35.0g
- sugars 11.4g
Fibre 11.2g
Sodium 246mg

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