A Thai-inspired soup. Not at all authentic, but still tasty! Slightly spicy, full of vegetables, and served with noodles. You could easily serve this soup with rice instead of noodles, if that’s what you’d prefer.
Prep time: ~45 minutes
- 1-2 tbsp sesame oil.
- 1 red onion, thinly sliced.
- 2 cloves garlic, crushed/minced.
- 1 large carrot, peeled if desired, sliced into thin, long ovals.
- 1 large Chinese eggplant (sometimes called Japanese eggplant), sliced into long ovals.
- 1 large zucchini, sliced into thin, long ovals.
- 1-2 Thai chilis, thinly sliced.
- 2 large handfuls bean sprouts.
- 1 bunch coriander, stalks and leaves separated, stalks finely sliced.
- 3 green onions, finely sliced.
- 2 tsp soy sauce (make sure to use gluten-free soy sauce if cooking for someone who can’t have gluten!)
- 1 tbsp curry powder.
- 1 can coconut milk.
- 4 cups vegetable stock/water.
- 1 handful per person rice/sweet potato noodles.
Heat a large pot on medium heat with the oil in the bottom. When hot, toss in the onion. Stir often until it begins to soften, then add the garlic.
Once the onion is soft and translucent and the garlic is fragrant, add the carrot, coriander stalks, and Thai chilis. Reduce the heat slightly and cook, stirring frequently, until the carrot begins to soften, then add the zucchini. When the zucchini starts to soften, add the eggplant.
Once all the vegetables are softened, add the soy sauce, coconut milk, and curry powder. Stir well, until the curry powder is fully mixed with everything else, then add the vegetable stock/water. I recommend using the stock/water to rinse the coconut milk can out, so you get everything you can out of it.
Bring the soup up to a boil, then reduce the heat and allow to simmer gently until all the flavours are acquainted. Taste, and season accordingly, adding more soy sauce if needed.
While the soup simmers, cook your rice/sweet potato noodles according to package directions. Drain, rinse with cold water to stop the cooking, and set aside.
To serve, place the noodles at the bottom of a bowl, then layer some bean sprouts on top. pour in the soup, then garnish with a generous sprinkling of green onions and coriander leaves.