- 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
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.