Name: Thai Coconut Soup with Eggplant
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Water - 4 cups; Coconut Cream - ½ cup; Thai red curry paste - 1 ½ tablespoons; Lime juice - 2 tablespoons; Fish sauce - 1 tablespoon; Brown sugar - ½ tablespoon; Ground cayenne pepper - 1 teaspoon; Chinese eggplant, chopped - 1; Soft tofu, drained and cut into cubes - 1 (14 ounce) package; Sliced mushrooms - ½ cup; Chopped green onions - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai Coconut Soup with Eggplant

1. Water - 4 cups

2. Coconut Cream - ½ cup

3. Thai red curry paste - 1 ½ tablespoons

4. Lime juice - 2 tablespoons

5. Fish sauce - 1 tablespoon

6. Brown sugar - ½ tablespoon

7. Ground cayenne pepper - 1 teaspoon

8. Chinese eggplant, chopped - 1

9. Soft tofu, drained and cut into cubes - 1 (14 ounce) package

10. Sliced mushrooms - ½ cup

11. Chopped green onions - 1 tablespoon

How to cook deliciously - Thai Coconut Soup with Eggplant

1. Stage

Mix water, coconut cream, and curry paste in a large saucepan. Add lime juice, fish sauce, brown sugar, and cayenne pepper; cook over medium-high heat until boiling, 5 to 10 minutes.

2. Stage

Add eggplant to the saucepan; reduce heat and simmer for 2 minutes. Add tofu and mushrooms; simmer for 7 minutes. Sprinkle with green onions and serve.