Eggplant, coriander and lemongrass soup

Steps

1. In a dry pan toast the coriander and cumin seeds until fragrant, do not burn them.
2. Slice the eggplants in half lengthways then score the flesh in a lattice pattern.
3. Warm the oil in a flat pan then fry on both sides until golden. Set aside.
4. In the blender add the ingredients from chillies to turmeric.
5. Blend into a thick paste, slowly adding oil to reach desired consistency.
6. Add the paste to a saucepan with a tablespoon of coconut milk.
7. Fry over a moderate heat for two minutes, stirring continually.
8. Pour in the stock and the coconut milk. Bring to the boil then lower to a simmer.
9. Add the eggplant and fish sauce. Taste and season, then simmer for five minutes.
10. Meanwhile, soak rice noodles in boiling water.
11. Add the lime juice to the soup. Serve over noodles with herbs on top.