Thai Dragon Bowl

• 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)

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.

vegetable stock, ginger, garlic, green curry, soy sauce, fish sauce, light coconut milk, lime juice, rice noodles, extra firm, prawns, snow peas, green onions, tomatoes, cremini mushroom, zucchini, cilantro, fresh basil, sambal oelek

Taken from www.food.com/recipe/thai-dragon-bowl-399408 (may not work)