(for 4 persons)

You will need:

• 1 big eggplant
• 250 g cherry tomato
• 200 g rice noodles
• 400 ml coconut milk
• 110 g green curry paste
• 3 limes

You will do:

Cut eggplant into small cubes. Soak noodles 10 minutes in cold water. Remove the zest and juice from the lemons. Heat 2 tablespoons of coconut milk for one minute. Add the curry paste and stir 2 minutes. Add eggplant, remaining coconut milk, 2 teaspoons of salt and 600 ml of water. Bring to a boil. Add the tomatoes and simmer for 20 minutes. Pour the lime juice. Spread the noodles in 4 bowls, pour the soup and the zest.