Thai Dragon Bowl

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
  • 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.
  • Serve in large bowls with lime wedges and crusty bread.
  • *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.
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