Recipe by: Hannah, adapted from the Rebar cookbook
Serves: 4-6 Servings
Prep Time: Quick & Easy


8 cups vegetable stock

1 tablespoon lemongrass, minced

3 tablespoons ginger

3 cloves, minced garlic

1/2 teaspoon green curry paste

1/4 cup tamari soy sauce

1 cup lite coconut milk

3 tablespoons pure lime juice

8-14 ounces rice noodles, medium width

half a block cut into 1 inch strips extra firm tofu

6 ounces snow peas, cut into 1 inch pieces

2 green onions, finely chopped

2-3 vine tomatoes, diced

1 cup cremini mushrooms, sliced

1 zucchini, sliced and cut into quarters

1/4 cup cilantro

1/2 cup living basil

2 tablespoons sambal oelek

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1) Heat the stock 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 and tamari soy sauce 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, it's much nicer with the flavours simmered into the soup.