Hot and Sour Eggplant and Tomato Soup
2 small eggplants, cut into 2.5cm cubes
2 tablespoons canola oil
3 litres chicken stock, with 2 tablespoons of white peppercorns added
2 stalks lemongrass, trimmed, and bruised
4 large tomatoes, quartered
2 chilli padi, bruised
200g salted mustard greens (giam chye), cut into thin strips Fish sauce to taste (optional)
2 packets soft tofu, cut into 2.5cm cubes
4 kaffir lime leaves, finely shredded
Juice of 1 large lime
- In a large pan, lightly fry the eggplant in the canola oil till fragrant—about 5 to 7 minutes. Set aside.
- Pour the chicken stock into a large soup pot. Add the lemongrass, half of the tomatoes, the chilli padi and salted mustard greens (giam chye). Bring it to a boil, then lower the heat, and simmer for 15 minutes. The giam chye is salty so you may
not need to add any more seasonings. However, if you feel that it needs more salt, carefully add some fish sauce to taste (optional).
- Add the remaining tomatoes, tofu and kaffir lime leaves, and then, give the soup a quick stir. Turn off the heat.
- Divide the eggplant and lime juice equally into bowls. Pour the soup over these and serve immediately.
Although homemade chicken stock would be the best, a good, pre- made organic stock is a suitable shortcut.