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



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • 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.

  • 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.

Cook's Note:

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.

Nutrition Facts

448 calories; 37.3 g total fat; 0 mg cholesterol; 802 mg sodium. 31.5 g carbohydrates; 25.9 g protein; Full Nutrition