Thai
Thai - Soups
Aubergine Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 350g Thai aubergine, quartered
- • 250g prawns, peeled and deveined
- • 6 cups chicken stock
- • 1 stalk lemongrass, smashed
- • 4 kaffir lime leaves, torn
- • 3 tbsp red curry paste
- • 1 cup coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • Fresh Thai basil for garnish
Preparation Steps
1
Phase 1
Simmer the chicken stock with lemongrass and kaffir lime leaves for 8 minutes.
2
Phase 2
Whisk in the red curry paste and coconut milk until the broth is smooth.
3
Phase 3
Add the Thai aubergine and simmer for 8 minutes until tender.
4
Phase 4
Stir in the prawns and cook for 3 minutes until pink.
5
Phase 5
Remove from heat and season with fish sauce and lime juice.
6
Phase 6
Ladle into bowls and garnish with fresh Thai basil.