Curry Soup

INGREDIENTS: ☑️ 1 medium onion ☑️ 3 cloves garlic ☑️ 50g fresh ginger ☑️ 3 tsp curry powder ☑️ 3 tbsp oil ☑️ 4 thick rice noodle nests ☑️ 1 cup creamy coconut milk ☑️ 500g natural tofu ☑️ 4 tsp salt ☑️ 1 medium eggplant ☑️ 1 tsp chilli powder ☑️ 1 tsp coriander seeds (optional) ☑️ 2 tbsp cashew butter ☑️ Cherry tomatoes

Slice one eggplant and 500g tofu.

Blend one onion, 50g peeled ginger, 3cloves garlic and 1tp coriander seed.

Pour 2 tbsp oil into a pan over medium heat. Fry the sliced tofu until they become golden in colour.

Then fry the sliced eggplants until they become golden in colour and fully cooked.

In a pot over medium heat, fry the blended mixture with 1tbsp oil for a few minutes. Then add 2tbsp cashew butter and 500ml water and mix. Or mix the cashew butter with water, then pour it into the pot. Add salt, curry and chilli powder.

Add 1l of water and let it boil for a few minutes. Then add 1 cup creamy coconut milk, fried eggplants, cherry tomato and fried tofu—Cook for about ten minutes.

In another pot, cook four rice noodle nests according to the package instruction. Drain and rains the noodles with cold water.

Place cooked noodles in 4 serving bowls. Ladle the soup over each serving bowl. Serve and enjoy!