Lemon Grass Chilli Soup With Grilled Aubergines

Lemon Grass Chilli Soup With Grilled Aubergines

A practical Lemon Grass Chilli Soup With Grilled Aubergines recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.

Total time: 20 minutes

Ingredients

• 1/2 Stalk Lemongrass, Finely Chopped
• 2 Garlic Cloves, Finely Chopped
• 1/2 Red Chilli, Finely Chopped
• 1 Tbsp Chopped Fresh Coriander Stalks
• 1 Tsp Cumin Seeds
• 250Ml/9Fl Oz Coconut Milk
• 50Ml/2Fl Oz Hot Water
• 4 Thai Aubergines, Halved
• 1/2 Lime, Juice Only
• 1 Tbsp Chopped Fresh Coriander, To Garnish

Method

1. Peel the aubergines and cut into two.
2. If they are large, cut them into large squares or triangles.
3. Trim the bottom of the lemon grass stalk and use a very sharp knife to remove the outer leaves, keeping the base intact.
4. Rub the rest of the lemon grass stalk with the cloves and then put the leaves and stalks in a bowl.
5. Add the chile, coriander and cumin seeds and mix thoroughly.
6. Cover the bowl with cling film, then chill in the fridge.
7. If you haven t already, soak the aubergine in water for 1 hour.
8. You can also spritz it with water, but i think it is much better for this.
9. To fry the aubergine, bring the coconut milk and water to a simmer in a pan.
10. When the water comes to the boil, add the aubergine and simmer for a further 4 mins, or until very tender.
11. Check and add more water if needed.
12. Take the pot off the heat and add the lime juice and coriander.
13. If you wish, strain the aubergines out of the coconut mixture, reserving the liquid.
14. Once the aubergine is tender, drain well in a colander.
15. Pour the aubergine liquid over the aubergine and mix well.
16. Reheat, and serve with a dollop of steamed rice and a wedge of lime.

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