Ingredients
For 2 servings
- 350 g Luya Organic Chunks Simply Naturallightly chopped if desired
- 2 stalks of lemongrass
- 30 g galangal ginger, in thin slices
- 1 chilli, chopped, plus a little more for garnish
- 2-3 kaffir leaves
- 1.5 dl vegetable stock
- 1 shallot or red onion, roughly chopped
- 10 raw baby corncobs, roughly sliced
- ½ tbsp tamarind paste (optional)
- 1 litre coconut milk
- 130 g brown mushrooms, quartered
- 80 g snake beans, in sticks
- 2-4 round Thai aubergines, roughly chopped (depending on size)
- Fresh coriander (optional)
- Juice of ½-1 lime
- Salt
Preparation
1. Tap the lemongrass stalks on all sides to release the flavours, cut in half lengthways and simmer in the stock with the galangal, chilli and kaffir leaves for 5 minutes with the lid on.
2. Add the shallot, mini corncobs, tamarind paste and coconut milk, bring to the boil briefly, then simmer for a further 5 minutes.
3. Add the Luya chunks, mushrooms and snake beans and simmer for approx. 12 minutes. For the last 6 minutes, add the Thai aubergines and a stalk of coriander.
4. Flavour with lime juice and salt.
