vegetable tom yum soup

Serves: 4

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

Method:
cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water.
heat oil in a large pot. add eggplant; cook, stirring for 5 minutes.
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.
stir bok choy and tofu into soup and bring back to a simmer.
remove from heat and stir juice into soup. divide noodles among serving bowls
ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.