Thai Coconut Soup with Eggplant recipe

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4 cups water
½ cup coconut cream
1 ½ tablespoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon fish sauce
½ tablespoon brown sugar
1 teaspoon ground cayenne pepper
1 Chinese eggplant, chopped
1 (14 ounce) package soft tofu, drained and cut into cubes
½ cup sliced mushrooms
1 tablespoon chopped green onions

Nutrition Info

447.6 calories
carbohydrate: 31.5 g
cholesterol: : -
fat: 37.3 g
fiber: 11.7 g
protein: 25.9 g
saturatedFat: 20.3 g
servingSize: -
sodium: 801.9 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -


  1. Mix water, coconut cream, and curry paste in a large saucepan. Add lime juice, fish sauce, brown sugar, and cayenne pepper, cook over medium-high heat until boiling, 5 to 10 minutes.

  2. Add eggplant to the saucepan, reduce heat and simmer for 2 minutes. Add tofu and mushrooms, simmer for 7 minutes. Sprinkle with green onions and serve.

Recipe Yield

2 servings

Recipe Note

Savory and easy to make. You will get lost in the aroma of this coconut soup with eggplant.

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