Aubergine (Eggplant) and Broccoli Laksa Recipe

Directions:

1. Place the chillies, garlic, coriander and ginger in a food processor.
2. Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves.
3. Put the lemon grass and lime leaves in the food processor.
4. Blitz the ingredients in the food processor with the turmeric.
5. Add a drop of oil if the mixture needs it to go round.
6. Place a fairly deep pan over a moderate heat.
7. Add half the spice paste and fry it, moving round the pan so it does not scorch.
8. Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil.
9. Wipe the aubergine and cut it into thick bite-sized pieces.
10. Add it to the pan together with the fish sauce.
11. Turn the heat down to a simmer and cook 7-10 minutes.
12. Bring a deep pan of water to a boil, then simmer the broccoli briefly.
13. Lift out and add to the pan with the aubergine.
14. Bring the water back to the boil, salt lightly and add the noodles.
15. Let them boil for 2-3 minutes.
16. Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.