Craving a comforting and bright noodle soup on these last few weeks of chilly weather? Well then, it’s your lucky day! This one is exceptionally easy and quick to make (cooks in just under 30 minutes!). The eggplant takes on a super creamy texture and the coconut is incredibly satisfying. Make sure not to skimp on the herbs, it will make it all the better. One more thing, feel free to add any protein of your choice-- I do love this soup with tofu. Slurp away!
eggplant & bok choy noodle bowl
2 tbsp. coconut oil
1 large shallot, very finely chopped
1 1-inch piece ginger, grated
3 garlic cloves, finely chopped
½ tsp. crushed red pepper flakes
1 medium eggplant, cut into 2-inch pieces
1 14-oz. can coconut milk
2 cups vegetable broth or water
4 oz. rice noodles
2 baby bok choy, trimmed and quartered lengthwise
1 tsp. fish sauce (optional)
½ tsp. lime zest
1 lime, cut into wedges for serving
mixed herbs (cilantro, basil, mint) for serving
In a large saucepan, heat coconut oil over medium-high. Add shallot and cook until translucent, 3-5 minutes. Add the ginger, garlic and red pepper flakes and cook until fragrant, about 1 more minute. Add the eggplant and cook until softened, 3-5 minutes; stirring. Add coconut milk and broth and bring to a boil. Lower heat and simmer until eggplant is tender, 12-15 minutes.
Meanwhile, cook rice noodles according to package directions.
Add bok choy to the coconut broth and simmer until tender, about 5 minutes. Stir in the fish sauce, if using, and lime zest; season with salt.
In large bowls, ladle broth, eggplant, and bok choy over noodles. Serve with lime wedges and herbs.
//photography for this post by my dear friend, Aki Akiwumi//