Green coconut milk soup with chicken and eggplant

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 100 g eggplant(s), Thai (makreua)
• 4 stalks of spring onion(s),
• 400 ml coconut milk
• 200 ml chicken broth, hot
• 1 tbsp curry paste, green
• 4 kaffir lime leaves (Magrood)
• 3 cm ginger, approx.
• 2 cloves garlic
• 1 ½ g lime(s), the juice
• 2 tbsp fish sauce
• 1 tsp palm sugar, approx.
• possibly soy sauce, light, a dashes to taste
• 3 stalks basil, spicy Thai (Krapao)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tom Gati Kia Wan Gai

Cut the chicken breast fillet into thin strips. Halve or quarter the Thai eggplants, depending on their size, and place them in cold water until ready to cook. Chop the spring onions. Finely chop the garlic and ginger. Remove the stems from the magrood leaves and halve them. Pluck the leaves from the kaprao stems. Tear larger ones in half. Heat about 4-5 tablespoons of the coconut cream from the top of the can of coconut milk in a saucepan, simmer for about 1 minute while stirring. Add the green curry paste and fry over medium heat until well blended, fragrant, and the coconut oil separates from the cream (about 2 minutes). Add the garlic, ginger, and magrood leaves, and fry briefly. Add the remaining coconut milk and chicken stock, and simmer for about 5 minutes. Season with fish sauce and sugar. Drain the eggplants, rinse briefly, and add them to the soup, simmering for about 2 minutes. Add the chicken and simmer for another 2 minutes. Finally, season with lime juice and a dash of light soy sauce, if desired. Now add the spring onions and remove the pot from the heat. Ladle the soup into bowls and scatter the kaprao leaves over the soup.