Gaeng phak wan (vegetable soup with coconut milk)

Instructions

1. Cut the zucchini, eggplant and green beans into even pieces.
2. Crush the lemongrass and garlic in a mortar or chop them finely.
3. In a saucepan, heat the stock with the lemongrass and garlic for 5 minutes.
4. Add the eggplant and green beans and cook for 8 minutes.
5. Pour in the coconut milk, add the zucchini and the chosen sauce, then simmer for 7 minutes without boiling hard.
6. Season with pepper and salt, then add the basil leaves at the end of cooking.
7. Serve hot with sticky rice.