This soup is not exactly an original Thai recipe, but it surely tastes like it 🙂
I like Thai food and most of all I like the green curry. If I could I would enjoy a big portion of this tasty dish, but even a small portion of rice fills me up very quickly.
This is where this soup comes into play! It is nicely spiced with green Thai curry paste and it is not heavy on the belly at all. Yes please, big bowl of soup for me!
This recipe is very easy to make. Let’s do this…
We need a medium sized aubergine (ca. 300 g) and 100 g of red lentil. Don’t choose a very thick aubergine, it will have a lot of seeds and we don’t want that.
Wash, peel and cut the aubergine into pieces. Put it into a pot together with 150 ml coconut milk (60%), 150 ml almond milk and 200 ml water. Add 1 tbsp (or less) green curry paste and 1/4 tbs powdered vegetable stock. Turn on the stove on highest heat until the liquid starts boiling then turn immediately to lowest heat. Cook for 20′ with the lid on.
In the meantime let’s cook the lentils.
Rinse the lentils with water and put them in a small pot, add 300 ml water, 1/2 tsp powdered vegetable stock, a few dried lemongrass sticks and 1/4 tsp dried Thai basil leaves. Turn on the stove on highest heat until the liquid starts boiling then turn immediately to medium heat. Cook for about 10 minutes.
Rinse the lentils and put them on the stove again. Add 1 tsp coconut oil, salt by taste and let them cook 1 minute longer.
After 20′ the aubergine is cooked and using the immersion blender we can now turn it into a creamy spicy soup.
Try it and salt it more if necessary.
Warm the soup again and serve it with 2 or 3 tablespoons of red lentils, top with dry Thai basil leaves.
It is so nicely hot and spicy. If you like that kind of food, you are going to love this soup.
For 2 big portions or 4 starter portions.
For the aubergine green curry soup:
- 1 medium aubergine (~ 300 g)
- 200 ml water
- 150 ml coconut milk (60%)
- 150 ml almond milk
- 1/4 tsp powdered vegetable stock
- 1 tbsp green curry paste (I like the brand “Thai Kitchen”)
This will make the soup pretty hot. If you like it less hot use 1/2 tbsp of the paste, but use more vegetable stock instead.
- salt to taste
For the lentils:
- 100 g red lentils
- 300 ml water
- 1/4 tsp dried Thai basil leaves
- 4-5 dried lemongrass sticks
- 1/2 tsp powdered vegetable stock
- salt by taste
- 1 tsp coconut oil
- dried Thai basil leaves