recipeName: vegetable tom yum soup
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
steps: 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.
NER: rice noodles canola oil eggplants tom yum paste water vegetable stock coconut milk boy choy tofu lemon juice bean sprouts spring onions coriander