Spiced Eggplant Soup, Coconut & Coriander

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A rich, aromatic soup combining golden-fried eggplant with a fragrant base of ginger, garlic, green curry paste, and warm spices. Infused with lemongrass, kaffir lime, and finished with creamy coconut and fresh coriander, this comforting dish is perfect for a quick and satisfying meal. Brightened with a splash of lime juice, it serves six and comes together 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

Method

1. 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.
2. 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.
3. 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
4. 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.
5. Simmer — Pour in the stock and Ayam coconut cream. Bring to a gentle simmer.
6. Finish the Curry — Just before serving, stir in the cooked eggplant. Bring back to a simmer.Finish with lime juice and top with chopped coriander stalks and leaves.