Tom Yum Soup

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Tom Yum Soup

Serves 6

 

4 cups vegetable stock

1 3/4 cups canned coconut milk

3 T freshly chopped cilantro (optional)

2 T peanut oil

2 T finely chopped garlic

1 med. onion, chopped finely

1 fresh chili pepper, seeded and chopped finely

2 stalks lemon grass

3/4 lb. eggplant, cut into 1/2" cubes

1 c canned chopped tomatoes

2 t sugar

salt and white pepper to taste

1/2 cup cooked basmati or Thai jasmine rice

6 T finely chopped roasted or raw peanuts to garnish

 

In med. saucepan, bring stock and coconut milk to simmer. For more Asian flavor, add cilantro.

 

Heat wok or lg. frying pan and add oil. When hot, add garlic, onion, chili pepper, lemon grass, and stir-fry over high heat for 2 min. Add eggplant and cook for 4 min. until brown. Stir in tomatoes and sugar and mix well.

 

Add veggies to stock, season to taste with salt and pepper, simmer 5 min. Add rice 2 min before end of cooking time.

 

Remove lemon grass, pour soup into bowls. Garnish with chopped peanuts.