Preparation:
Peel and chop the onions and garlic. Heat the oil in a soup kettle and saute the onions and garlic until the onions are golden and transparent. Put the nuts, cumin seeds, turmeric, ground chili, and coriander seeds into a blender and blend until pulverized. Add pulverized mixture, chopped giner, salt, and chicken meat to the soup kettle. Cover with water. Place over medium-high heat and bring to a boil. Add curry leaves and laos powder to the soup, and simmer for 20 minutes. Stir in the coconut milk and cook over low heat for 8 to 10 minutes. Peel and chop the eggplants, add to the soup, and simmer until tender but not soft. Adjust the seasonings. Just before serving, stir in the lime juice. Serve hot. |
