Thai Dragon Bowl

This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 8  cups  vegetable stock
• 1  tablespoon lemongrass, minced
• 3  tablespoons  minced ginger
• 3  garlic cloves, minced
• 1⁄2 teaspoon green curry paste
• 3  tablespoons soy sauce
• 1⁄4 cup fish sauce
• 1  cup light coconut milk
• 3  tablespoons lime juice
• 8 -14  ounces  rice noodles, medium width
•  extra firm tofu, half a block cut into 1 inch strips
• 30 -40  cooked  prawns
• 6  ounces snow peas, cut into 1 inch pieces
• 2  green onions, finely chopped
• 2 -3  tomatoes, diced
• 1  cup cremini mushroom, sliced
• 1⁄2-1  zucchini, sliced and cut into quarters
• 1⁄4 cup cilantro
• 1⁄2 cup fresh basil
• 2  tablespoons sambal oelek (to taste)

Directions

1. Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
2. Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
3. After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
4. Serve in large bowls with lime wedges and crusty bread.
5. *tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.