Eggplant Soup

Course : Eggplant
Serves: 8
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3 medium onions
3 cloves garlic
4 tablespoons coconut or peanut oil
14 medium macadamia nuts
1/2 teaspoon cumin seed
3/4 teaspoon turmeric
1 tablespoon ground chili peppers
1 1/2 teaspoons coriander seed
2 slices green ginger -- peeled and chopped
3/4 teaspoon salt
1 cup raw chicken meat -- chopped
4 pieces curry leaves
3/4 teaspoon laos powder
8 cups coconut milk
4 small eggplants
1 teaspoon salt and pepper -- to taste
8 tablespoons lime juice

Preparation / Directions:

Peel and chop the onions and garlic. Heat the oil in a soup kettle and saute the onions and garlic until the onions are golden and transparent. Put the nuts, cumin seeds, turmeric, ground chili, and coriander seeds into a blender and blend until pulverized. Add pulverized mixture, chopped giner, salt, and chicken meat to the soup kettle. Cover with water. Place over medium-high heat and bring to a boil. Add curry leaves and laos powder to the soup, and simmer for 20 minutes. Stir in the coconut milk and cook over low heat for 8 to 10 minutes. Peel and chop the eggplants, add to the soup, and simmer until tender but not soft. Adjust the seasonings. Just before serving, stir in the lime juice. Serve hot.

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