Thai Coconut Ratatouille

Recipe by Mulligan
READY IN: 40mins
SERVES: 8
YIELD: 8 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.
  • Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes.
  • Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.
  • Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.
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