Thai Dragon Bowl - cooking recipe

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)

Preparation

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.