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. ---------------------------------------------------------------------------
Nutrition
Ingredients
