Thai Coconut Soup with Eggplant recipe
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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
Nutrition Info
- 447.6 caloriescarbohydrate: 31.5 gcholesterol: : -fat: 37.3 gfiber: 11.7 gprotein: 25.9 gsaturatedFat: 20.3 gservingSize: -sodium: 801.9 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Thai Coconut Soup with Eggplant
Directions
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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.