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Shrimps and Eggplant Soup Recipe

Shrimps and Eggplant Soup Recipe

Ingredients : Serves 4

1 tablespoon dried shrimps

1 medium eggplant

2 tablespoons peanut oil

1 onion, chopped finely

3 cloves garlic, chopped finely

3 fresh red chilies, seeded and chopped

1 ripe tomato, peeled and chopped

2 daun salam

2 cups chicken stock

1 cup coconut milk

1/2 teaspoon brown sugar

Salt to taste


Method :

Fill a small bowl with hot water and soak the dried shrimps for 15 minutes. Heat a wok with oil and saute the onion, garlic and chilies until the onions are soft and golden. Add the tomato and daun salam leaves and fry for another 5 minutes. Mash the tomato into a pulp. Add stock, bring to the boil and simmer gently. Peel and dice the eggplant and add into the wok. Simmer for 10 minutes or until just tender. Add coconut milk, sugar and salt and stir while heating through. If required, add more salt to taste. Serve with white rice and curries.


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