Thai Coconut Soup with Eggplant

Thai Coconut Soup with Eggplant

by Julian Molina 2 years ago
0 (0)
15 minutes
447.6 kcal
31.5 g carbs
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Description

Savory and easy to make. You will get lost in the aroma of this coconut soup with eggplant.

Ingredients
  • 4 cups water
  • ½ cup coconut cream
  • 1 ½ tablespoons Thai red curry paste
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • ½ tablespoon brown sugar
  • 1 teaspoon ground cayenne pepper
  • 1 Chinese eggplant, chopped
  • 1 (14 ounce) package soft tofu, drained and cut into cubes
  • ½ cup sliced mushrooms
  • 1 tablespoon chopped green onions
Directions
  1. 1. 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. 2. 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.
Nutrition Facts
serving: 2 servings
calories: 447.6 kcal
carbohydrates: 31.5 g
protein: 25.9 g
saturated fat: 20.3 g
sodium: 801.9 mg
fiber: 11.7 g
sugar: 11.4 g