How to Make Thai Coconut Soup with Eggplant - A Step-by-Step Guide

Thai Coconut Soup with Eggplant is a flavorful and aromatic dish that brings the exotic flavors of Thailand right to your kitchen. This creamy, tangy, and slightly spicy soup is made with coconut milk, Thai red curry paste, and a variety of fresh herbs and vegetables that create a perfect balance of flavors.

This soup is a fantastic way to introduce new and exciting ingredients into your cooking repertoire. Eggplant, also known as aubergine, brings a unique texture and slightly smoky ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Nutrition

    448 cal.

    • Total Fat: 37g
    • Saturated Fat: 20g
    • Sodium: 802mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 12g
    • Total Sugars: 11g
    • Protein: 26g
    • Vitamin C: 14mg
    • Calcium: 744mg
    • Iron: 13mg
    • Potassium: 1192mg