Vegetable Tom Yum Soup

Ingredients

• ½ cup rice noodles
• 2 tablespoons canola oil
• 2 eggplants diced
• 2-3 tablespoons tom yum paste
• 3 cups water
• 1 cup low sodium vegetable stock
• 1/3 cup coconut milk
• 4 boy choy (coarsely chopped)
• 400g tofu (diced)
• 2 tablespoons lemon juice
• 2 cups bean sprouts
• 3 spring onions (sliced)
• ½ cup chopped fresh coriander

Preparation

1. cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water.
2. heat oil in a large pot. add eggplant; cook, stirring for 5 minutes.
3. add tom yum paste, water, stock and coconut cream; bring to a boil then reduce heat and simmer covered for 10 minutes or until eggplant has softened.
4. stir bok choy and tofu into soup and bring back to a simmer.
5. remove from heat and stir juice into soup. divide noodles among serving bowls
6. ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.