Thai "Chicken" Coconut Curry Soup
2 long green eggplants or 1 large purple eggplant
8 large pieces textured vegetable protein OR 1 cup of "Beyond Meat" chicken strips
3 yellow potatoes
1/2 cup chopped napa cabbage
1/2 cup coconut cream (look for the label that says coconut cream!)
2 cups spinach, washed
4 red chilis or to taste, pressed
2 cans coconut milk, light
1/2 cup red curry paste (or green)
3 tbsp light soy sauce
1 tbsp sugar or sugar substitute equivalent
1/2 cup sweet or Thai basil leaves
7 kaffir lime leaves, torn
1 stem lemongrass
Wash eggplants, then cut into 1 inch sections. Salt heavily in a bowl to draw out some of the water - they will "sweat" after about 10 minutes.
Soak and boil TVP as directed (usually need to boil and cook until tender, then soak in cold water a few minutes, and squeeze out the excess water), or defrost the Beyond Meat chicken strips. Boil diced or sliced potatoes in plenty of water
Whack the lemongrass with the blunt edge of a knife from the top to bottom. Put in a soup pot with coconut cream and bring to a boil, then add curry paste and stir until combined. When fragrant (2 to 3 minutes of boiling), add meat substitute and coconut cream, then season with soy sauce and sugar.
Add spinach and other vegetables as desired to the curry soup. Rinse the eggplants well, add to curry, and cook until tender (like a well-cooked tomato). Add lime leaves and basil on top. Enjoy with brown steamed rice for a rich and satisfying full meal!