Serves 8 (serving size: about 3/4 cup soup and 1 tablespoon Crunchy Fried Quinoa)
2 (1-pound) whole eggplants
1/2 cup chopped shallots (about 2 ounces)
1 tablespoon chopped peeled fresh ginger
2 teaspoons fish sauce
4 garlic cloves
1 or 2 Thai bird chiles, stemmed and coarsely chopped
1 tablespoon canola oil
3 tablespoons unsalted tomato paste
3 cups water
1/2 cup uncooked quinoa, rinsed and drained
1 cup light coconut milk
1/4 cup water
1 tablespoon fresh lime juice
3/4 teaspoon kosher salt
1/2 cup Crunchy Fried Quinoa
Est. added sugars 0g
How to Make It
Place eggplants on a foil-lined baking sheet; pierce each a few times with tip of a knife. Broil eggplants 20 minutes or until skin is charred and flesh is very soft when tested with a knife, turning occasionally to cook evenly. Cool slightly. Remove and discard skin; set pulp aside.
Place shallots and next 4 ingredients (through chiles) in a mini food processor; process until minced and almost paste-like, scraping sides as needed.
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add shallot mixture; cook 2 minutes, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add 3 cups water and uncooked quinoa; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 25 minutes or until quinoa is very tender. Pour mixture into a blender; add eggplant pulp, coconut milk, and 1/4 cup water. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 2 minutes). Return mixture to pan; stir in lime juice and salt. Heat over medium- low heat 3 minutes or until thoroughly heated.
Ladle soup into each of 8 bowls.Top each serving with Crunchy Fried Quinoa. Sprinkle with cilantro leaves; serve with lime wedges.
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