Plump Udon Noodles in Thai Green Curry with Eggplant

Ingredients

• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 3/4 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon raw sugar
• 4 cloves garlic
• 1 green Thai chile
• One 1-inch knob fresh ginger, peeled
• 1 stalk lemongrass, tough outer layers removed, sliced
• Juice of 1 lime
• 1 shallot, halved
• Freshly cracked black pepper
• 2 tablespoons canola oil
• 4 cups organic chicken or vegetable stock
• 2 fresh kaffir lime leaves
• 1 yellow bell pepper, seeded and diced
• 1 Chinese eggplant, diced
• 1 pound buckwheat udon noodles
• Salt

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