Name: Spiced Eggplant Soup, Coconut & Coriander
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 large eggplants, cut into medium dice; Vegetable oil; Sea salt & freshly milled black pepper; 1 bunch coriander; 1 large onion, finely diced; 5 cm piece ginger, peeled and finely chopped; 5 cloves garlic, peeled and finely chopped; 1 tbsp toasted and ground coriander seeds; 1 tbsp toasted and ground cumin seeds; 3 tsp ground turmeric; 2 tbsp Ayam Thai Green Curry Paste; 2 blades lemongrass, trimmed and finely chopped; 3 green chillies, seeded and finely chopped; 4 kaffir lime leaves; 400 ml stock (vegetable or chicken); 1 tin Ayam Coconut Cream (approx. 400 ml); Juice of 2 limes

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Spiced Eggplant Soup, Coconut & Coriander

Yield 6

Author Alastair McLeod

Prep time

20 Min

Cook time

35 Min

Total time

55 Min

Spiced Eggplant Soup, Coconut & Coriander

Creamy coconut soup with golden eggplant, Thai green curry, fresh coriander, and a zing of lime—flavour-packed and ready in under an hour.

Ingredients

2 large eggplants, cut into medium dice
Vegetable oil
Sea salt & freshly milled black pepper
1 bunch coriander
1 large onion, finely diced
5 cm piece ginger, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
1 tbsp toasted and ground coriander seeds
1 tbsp toasted and ground cumin seeds
3 tsp ground turmeric
2 tbsp Ayam Thai Green Curry Paste
2 blades lemongrass, trimmed and finely chopped
3 green chillies, seeded and finely chopped
4 kaffir lime leaves
400 ml stock (vegetable or chicken)
1 tin Ayam Coconut Cream (approx. 400 ml)
Juice of 2 limes

Instructions

Prepare Eggplant

Heat a large heavy-based frypan over medium-high heat.
Fry eggplant in batches with a generous amount of vegetable oil until soft and golden.
Season with salt and pepper. Set aside.

Prepare Coriander

Wash and drain the coriander well.
Remove roots and finely chop them (yes, you can use the Braun chopper for this).
Finely chop the stalks and leaves separately and set aside for garnish.

Make the Soup Base

In a medium pot, heat 4 tbsp of vegetable oil over medium heat.
Sauté onion, ginger, and garlic for about 4 minutes until soft and translucent.

Build the Flavour

Stir in ground coriander, cumin, turmeric, and Ayam curry paste. Cook for 1 minute.
Add coriander roots, lemongrass, green chilli, and kaffir lime leaves.
Cook for a further 2–3 minutes until aromatic.

Simmer