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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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.
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