Green curry inspired soup

I had the pleasure of cooking for two of my best friends this last weekend. I had been craving green curry and tom ka gai soup all week so I decided to create a soup inspired by both.



Green curry thai inspired soup

Half a jar of Thai Kitchen Green Curry Paste
1 can of low fat coconut milk
1 box of vegetable broth
Half an eggplant
1 cup of mushrooms chopped
1 tablespoon of fresh ginger
Half a block of tofu chopped and pan fried
rice noodles (about 1 handful)
Fresh basil for garnish.

In a saute pan fry up the tofu and then add the chopped up vegetables. In a soup pot add the curry paste and ginger. Slowly add the coconut milk, mixing it slowly into the other ingredients. Add broth and heat until simmering. Add the rice noodles. Once they are almost soft add the vegetables. Serve with fresh basil on top! (Obviously I forgot that step).



I paired the curry with this reisling that my friend who is a wine connoisseur of sorts picked out. The tasting notes describe it better than I could (trust me this is a good one):
"Fresh, clean and crisp, the 2009 Poet’s Leap offers generous aromas of fresh citrus, star fruit, kumquat and flint with flavors of ripe melon and white peach that dance on the palate. This is a lively Riesling with just a hint of sweetness, wonderfully balanced by its natural acidity and a clean, racy finish."