Coconut soup

Directions

1. Add the stock and grated coconut to a pan.

2. Bring to a boil over medium heat then add the eggplant and lime juice.

3. Reduce to a simmer, cover and cook for 35 minutes.

4. Allow the mixture to cool, press through a sieve and return to the pan.

5. Add the salt and ginger, return to a boil then take off the heat.

6. Serve in soup bowls, sprinkled with the parsley.

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