Thai aubergine tom yum soup recipe

Ingredients

• 1 tbsp rapeseed oil
• 1 tsp finely grated galangal or root ginger
• 1 stalk of lemongrass, finely sliced
• 1 whole kaffir lime leaf, fresh or fried
• 1 red chilli, deseeded and finely chopped
• 6 small green baby Thai aubergines, sliced into quarters
• 1 tbsp vegetable bouillon powder
• 300 g cooked flat wide rice noodles (150g dried weight), drizzled with sesame oil
• 150 g fresh, firm tofu, drained and cut into 2cm (approx 1 inch) cubes
• 4 cherry tomatoes
• 2 small heads of baby pak choy, halved
• 100 ml reduced fat coconut milk
• 1 pinch of soft light brown sugar
• 1 tbsp tamari or light soy sauce