Vegetable tom yum soup

Here's a fantastic vegetarian soup recipe that is full of flavour, colour and fresh vegetables.
Ingredients
  • - 125 grams rice noodles
  • - 2 tablespoons oil
  • - 2 eggplants, diced
  • - 2-3 tablespoons tom yum paste
  • - 3 cups water
  • - 1 vegetable stock cube
  • - 1/3 cup coconut milk
  • - 4 bok choy, coarsely chopped
  • - 400 grams tofu, diced
  • - 2 tablespoons lemon or lime juice
  • - 2 cups bean sprouts
  • - 3 spring onions, sliced
  • - 1/2 cup chopped fresh coriander (optional)
Method
  1. 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. 2. Heat oil in a large pot. Add eggplant and stir for 5 minutes.
  3. 3. Add tom yum paste, water, stock and coconut milk. Bring to a boil, then reduce the heat and simmer covered for 10 minutes or until eggplant has softened.
  4. 4. Stir bok choy and tofu into soup and bring back to a simmer.
  5. 5. Remove from heat and stir lemon or lime juice into soup.
  6. 6. Divide noodles among serving bowls.
  7. 7. Ladle soup over noodles and sprinkle with bean sprouts, spring onion and coriander.
Notes