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

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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; protein 25.9g; carbohydrates 31.5g; fat 37.3g; sodium 801.9mg. Full Nutrition
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