Thai Dragon Bowl

Submitted by Debi9400

"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: 40mins
• Ingredients: 20
• 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.