A delicious soupy stew from Indonesia. If you like, serve the soup with a bowl of rice and a chilli sambal.
2 tbsp vegetable oil
100g tofu cut into cube size
200ml coconut cream
2 tsp sugar
1 large aubergine cut into wedges
2 -3 kaffir lime leaves thinly sliced
1 lime juice
For the paste
1 onion roughly chopped
2 fresh red chilli chopped
1 tbsp garlic ginger paste
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp curry powder
Cooked rice 100g
1 lime quartered
To make the paste, grind all paste ingredients adding little water, to a smooth paste.
Heat oil in a pan, stir fry ground paste for 2-3 minutes. When colour changes and oil separates from paste, add kaffir lime leaves, coconut cream, sugar, and salt mix well, bring to boil. You may add water to dilute the soup.
In a separate pan stir fry tofu till they are golden brown, set aside.
Blanch aubergine, by boiling water in a sauce pan, when water is boiling add salt and aubergine; boil for 3-4 minutes. When aubergine is soft and skin colour is brightened drain them using slotted spoon, set aside.
When soup is simmering, turn off heat and add lime juice. Add cooked tofu and aubergine to soup stir well.
Ladle soup into bowls with cooked rice and lime wedges.