Thai Coconut Soup with Eggplant
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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. 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. 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