Vegetable tom yum soup

Method

1. Cook rice noodles in a pot of boiling water for 5-8 minutes or until tender, then drain and run under cold water
2. Heat oil in a large pot
3. Add eggplant; cook, stirring for 5 minutes
4. Add tom yum paste, water, stock and coconut cream; bring to a boil then reduce heat and simmer covered for 10 minutes or until eggplant has softened
5. Stir bok choy and tofu into soup and bring back to a simmer
6. Remove from heat and stir juice into soup
7. Divide noodles among serving bowls
8. Ladle soup over noodles and sprinkle with combined sprouts, spring onion and coriander.