Spicy Prawn, Aubergine and Coconut Laksa |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Spicy Prawn, Aubergine and Coconut Laksa Ingredients:
1 tablespoon oil |
200 g aubergines |
3 tablespoons tom yum paste |
227 g bamboo shoots |
200 ml coconut milk |
1 stick lemongrass |
600 ml chicken stock |
1 teaspoon sugar |
1/2 lime |
125 g sugar snap peas |
240 g prawns |
300 g noodles |
handful coriander |
Directions:
1. Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden. Add the tom yum paste and fry for a further minute. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes. Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick.
2. Cook the noodles following the packet instructions and drain. Divide the noodles between 4 bowls and ladle over the coconut soup. Garnish with lime wedges and coriander leaves to serve.
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