Method
- Cook rice noodles in a pot of boiling water for 5 to 8 minutes or until tender, then drain and run under cold water.
- Heat oil in a large pot. Add eggplant and stir for 5 minutes.
- Add tom yum paste, water, stock and coconut milk. Bring to a boil, then reduce the heat and simmer covered for 10 minutes or until eggplant has softened.
- Stir the bok choy and tofu into the soup and bring back to a simmer.
- Remove from heat and stir lemon or lime juice into soup.
- Divide noodles among serving bowls.
- Ladle soup over noodles and sprinkle with bean sprouts, spring onion and coriander.
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