Prep time: 20 minutes
cook time: 1 hour
1 tbsp coconut oil
1 sweet potato- ½ inch cubes
3 carrots - sliced into rounds
1 leek - sliced
2 tbsp ginger- freshly grated
1 tbsp garlic- thinly sliced
1 fresno chili pepper
2 tbsp red curry paste
2 tsp curry powder
1 tsp garam masala seasoning
1 tsp cayenne pepper
1 tbsp brown sugar
½ tsp salt
1 15 oz. can chopped tomatoes
2 15 oz. cans coconut milk
1 32 oz. carton chicken stock
3 tbsp fish sauce
2 limes- grated and juiced
1 eggplant - cut into 1 inch cubes
1 c shitake mushrooms- sliced
1 head napa cabbage- ½ inch slices
1 rotisserie chicken - pulled into bite size pieces
1 tbsp chili oil
Heat oven to 400 degrees F. Slice the eggplant into 2 pieces (length wise), salt heavily and set aside (you will be whipping off the salt later- just want the eggplant to sweat out the liquids).
Heat a large cast iron pot to medium/high heat. Add coconut oil, once melted add sweet potato, carrots and leeks. Cook for 2 mins then add ginger, garlic, fresno chili pepper, red curry paste, garam masala, cayenne, brown sugar and salt. Mix well to combine and cook for another 2 minutes. Add in the can of chopped tomatoes, stir and cook until simmering. Add coconut milk, chicken stock, fish sauce, lime zest and juice, mix well and allow to heat.
Meanwhile, wipe off the salt and water from the eggplants and cut into 1 inch cubes. Toss with 1 tbsp coconut oil and a pinch of salt. Place onto a baking tray and put into the oven for 10 minutes. Once browned and crispy, take out and place into the soup.
Add the sliced mushrooms, cabbage and deboned rotisserie chicken to the soup. Bring to a simmer, stir in chili oil and allow to cook on low for 20 minutes before serving.
When ready to serve, top with fresh herbs, labneh, sliced chilis and lime wedges.