Thai Dragon Bowl

Name: Thai Dragon Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
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)

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."

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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

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.