Green Eggplant, Chicken and Noodle Thai Curry Soup

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Green Eggplant, Chicken and Noodle Thai Curry Soup


Thai Green Eggplants

Another farmer’s market find: Thai Green Eggplants! Definitely not something most people know or how to use, so I based this recipe on the authentic one at the bottom.  I love the look of these bulbs, and yet they have the taste of eggplant.

The green variety of these eggplants are usually found in Thai food, such as curries.  They are usually quartered, but can be cooked whole too. The do a great job of becoming soft in dishes and absorbin the flavor of the sauce that are cooked in.  However, you can easily use these in place of purple eggplants like in this dish: Roasted Eggplant with Chicken
Chopped up Green Eggplants – More seedy


1 tbsp coconut oil
8-12 Thai green eggplants, stems removed, quartered
1 onion, chopped
4 tbsp red curry paste (green would work too)
1 can of bamboo shoots, rinsed
2 cans (lite) coconut milk
4 cups chicken broth
1 tbsp fish sauce
1 bunch (Thai) Basil
2 cups chicken, cooked and diced
Thai red rice vermicelli noodles
In a stock pot, heat on medium-high and add coconut oil.  Add eggplants, onion, and garlic for about 2-3 minutes.

Add red curry paste. Toss.
Add mushrooms.  Cook for 2 minutes.
Add coconut milk. Heat and stir until well-combined.
Add bamboo shoots, chicken stock, and fish sauce. Bring to a boil. Reduce to simmer and allow to simmer for about 20-30 minutes until the eggplant is cooked through. Stirring occasionally.

Add cooked chicken and noodles.

Cook noodles according to package. (ex: boil for 3 minutes.)


Top with fresh (Thai) basil.  Serve hot.

Original Recipe:

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