Tom Yum Soup With Tofu

• 8 ounces rice noodles
• 1 tablespoon vegetable oil
• 1/2 pound firm tofu thinly sliced and patted dry
• 2 cloves garlic crushed
• 2 teaspoons lemongrass minced
• 1/2 teaspoon chili paste sambal oelek
• 5 cups vegetable stock
• 3 teaspoons soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon lime zest finely grated
• 4 baby bok choy trimmed, leaves shredded, stems cut into strips
• 1 red pepper medium, deseeded, thinly sliced
• 1 medium carrot thinly sliced lengthwise
• 1 ounce cilantro leaves to serve
• lime wedges to serve

1. Soak noodles in boiling water for 10 mins. Stir to separate strands, then drain. Divide noodles between serving bowls.
2. Heat oil in a medium frying pan and cook tofu until browned on both sides. Drain on paper towels and cut into 1/3 inch strips.
3. Add garlic, lemongrass and sambal oelek to pan. Cook and stir for 1 min, until fragrant. Transfer to a large saucepan and add stock, soy sauce, sugar and zest. Bring to a boil. Add the bok choy stems, pepper and carrot. Cook for 2 mins. Add bok choy leaves and stir until just wilted. Using tongs transfer to the bowls with the noddles and top with the tofu. Ladle in the hot broth and top with cilantro. Serve with lime or lemon wedges on the side.

rice noodles, vegetable oil, garlic, chili paste sambal oelek, vegetable stock, soy sauce, brown sugar, lime zest, choy, red pepper, carrot, cilantro, lime wedges

Taken from www.yummly.com/recipe/Tom-Yum-Soup-with-Tofu-1406724 (may not work)