Thai Coconut Soup with Eggplant
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.Advertisement
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.
One (13.5 ounce) can of coconut milk and 3 cups water may be used in place of the 4 cups water and 1/2 cup coconut cream, if preferred.