Preparation:

1. In a pot, stir-fry Green curry paste
with vegetable oil and tuna until you can smell the aroma.

2. Add soya milk and crisp eggplants into the pot.
Let it stand until boiling. Then, add salt and white soya sauce.

3. Add fresh chillie strips, kaffir lime leaves and sweet basil to the soup.

4. Serve with spaghetti or Khanom Jeen (Chinese Spaghetti).