(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.
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