Green bean and lemongrass noodle soup

Step 1/4

• 1 eggplant
• 2 tsp salt

• sieve
• paper towels
• baking sheet
• oven

Preheat oven to 180°C/350°F. Slice eggplant into large matchsticks, add to sieve, toss with salt, and let rest 5 min. Rinse under cold running water and pat dry. Place on a baking sheet, toss with a little vegetable oil, and transfer to the oven. Bake approx. 30 min.

Step 2/4

• 1 chili
• 2 shallots
• 15 g ginger
• 2 cloves garlic
• 10 g ground turmeric
• 50 g cilantro
• 2 tbsp coconut oil

• knife
• cutting board
• food processor
• fine grater
• citrus press

Meanwhile, to make the paste, deseed chili. Roughly chop the shallots, ginger, garlic, turmeric, lemongrass, and cilantro. Add all of these ingredients to a food processor along with the coconut oil and blend into a paste. Zest half the lime, then juice it, and set aside. Leave remaining lime for serving.

Step 3/4

• 2 tbsp coconut oil
• 250 ml coconut milk
• 250 ml vegetable broth
• 200 ml water
• 2 tsp brown sugar
• 2 tsp fish sauce
• salt

• pot (large)
• rubber spatula

Heat remaining coconut oil in a pot over medium heat. Add green curry paste and fry until very fragrant, approx. 5 min. Add eggplant and fry approx. 1 min. Add coconut milk, vegetable broth, water, brown sugar, and fish sauce. Bring to a boil, reduce heat, and let simmer gently over medium-low, approx. 10 min. Just before serving, season with salt to taste, add lime zest and juice, and stir well.

Step 4/4

• 150 g rice noodles
• 100 g green beans
• mint (for serving)

• 2 pots
• sieve
• slotted spoon

Cook noodles according to package instructions. Drain under cold water and set aside until serving. Bring a pot of salted water to boil and blanch green beans for approx. 2 min. Divide noodles among bowl, ladle in soup, and top with green beans. Garnish with mint if desired and serve with the remaining lime. Enjoy!

Enjoy your meal!