Vegetable Curry With Crisp Bread - cooking recipe

Ingredients

1 1/4 cups coconut milk
3 1/3 cups vegetable stock
2 tsp red curry paste
2 stalks lemongrass, thinly sliced
1 None hot red chili, de-seeded and finely chopped
1 2 inch piece fresh ginger root, peeled and sliced very thinly
2 None kaffir lime leaves
3 None carrots, very thinly sliced
1 small eggplant, diced
1 tbsp all-purpose flour
1 tbsp lemon juice
4 tbsp mild olive oil
1 bunch spring onions, finely sliced
None None Cilantro sprigs, to garnish

Preparation

Put the coconut milk and stock in a saucepan and bring to a gentle simmer. Add the curry paste, lemon grass, chili, ginger and lime leaves and cook on the lowest heat for 5 minutes. Add the carrots and eggplant. Cover and cook very gently for a further 15 minutes until the vegetables are tender.
To make the crisp bread, mix the flour in a bowl with the lemon juice, olive oil, a pinch of salt and enough water, about 1/3 cup, to make a very thin, smooth batter. Heat a non-stick frying pan or crepe pan and spoon in a little of the batter. With the back of a spoon, spread the mixture very thinly and cook until golden on the underside. Flip with an offset spatula and cook until once again golden underneath. Slide out onto a plate and cook the remaining mixture in the same way.
Stir the spring onions into the soup, season to taste and ladle into soup bowl. Garnish with chervil or coriander and serve with the crisps, broken into pieces.