Thai Coconut Soup with Eggplant

This Thai-inspired eggplant soup is loaded with mushrooms and tofu and has an intoxicating coconut and curry aroma.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 448 Calories

Ingredients

• 4 cups water
• 1 teaspoon ground cayenne pepper
• 2 tablespoons lime juice
• 1 tablespoon chopped green onions
• 1 tablespoon fish sauce
• 1 Chinese eggplant, chopped
• 1 (14 ounce) package soft tofu, drained and cut into cubes
• 0.5 cup sliced mushrooms
• 0.5 cup coconut cream
• 1.5 tablespoons Thai red curry paste
• 0.5 tablespoon brown sugar

Recipe Instructions

Step 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.

Step 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.