Modern
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
10
Spiced eggplant soup, coconut & coriander
With
Alastair Mcleod
Alastair McLeod is a master of flavour and this Spiced Eggplant Soup is the bomb.
PREP
0
MINS
Cook
0
MINS
SERVES
6
About this recipe
This is comfort food that is delicious, simple and don't tell the meat lovers, but its vegetarian, so ticks all the boxes. The Eggplant gives it a meatiness, that will satisfy any tastebud
Ingredients
2 large eggplant, cut into medium dice
Vegetable oil
Sea salt and freshly milled pepper
1 bunch coriander
1 large onion, finely diced
5cm piece ginger, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
1 tbs toasted and ground coriander
1 tbs toasted and ground cumin
3 tsp ground turmeric
2 tbs Ayam Thai green curry paste
2 blades lemongrass, trimmed and finely chopped
3 green chillies, seeded and finely chopped
4 kaffir lime leaves
400ml stock
1 tin Ayam coconut cream
2 limes, juiced
Method
Heat a large heavy based fry pan over medium-high heat. Fry the eggplant in batches with a generous amount of oil until soft and golden. Season and set aside.
Wash the coriander and drain well. Remove the roots and chop them finely. Chop the coriander leaves and stalks and set aside for later.
In a medium sized pot over medium heat, add 4 tbs of oil and sauté onion, ginger and garlic for 4 minutes until soft and translucent.
Add the dried spices and Ayam curry paste and cook for 1 minute, then add the chopped coriander roots, lemongrass, green chilli and kaffir lime leaves and cook for a further 2-3 minutes.
Add stock and coconut cream and bring to a simmer.
When ready to serve, add eggplant and return to a simmer.
Finish with lime juice and chopped coriander.
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