Skill level

Average: 4.2 (9 votes)


  • 1 litre water
  • 2 lemongrass stalks
  • 1 dried fermented soybean sheet
  • 1 tsp salt
  • 2 red chillies
  • 4 baby eggplant, quartered
  • handful chicken eye eggplant
  • 1 Japanese eggplant, sliced into 2 cm pieces
  • 1 carrot, cut into 1cm pieces
  • handful of choko leaves
  • handful of cortenia leaves (sweet leaf)
  • handful of bohemia (heart leaf) leaves
  • handful of safflower leaves
  • 1 ridged gourd, cut into 2cm pieces
  • 4 sawtooth coriander leaves, sliced
  • 1 x 4 cm piece of ginger, peeled, pounded

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place 1 litre of water in a large pot over high heat. Bring to the boil.

Smash the lemongrass with a cleaver, then tie into a knot. Add this to the boiling water.

Place the soybean sheet, salt and chillies in a mortar and pestle. Pound well and add to the saucepan.

Once boiled, add all the eggplants and carrot, and boil for 3 minutes. Add the choko, cortenia, Bohemia and safflower leaves, and simmer for 2 minutes. Add the gourd. Transfer the soup to a bowl.

Add the sawtooth coriander and ginger to serve.