Aubergine (Eggplant) and Broccoli Laksa

READY IN: 35mins
Recipe by Sackville

Here's a soup to clear your sinuses and fill your belly, not to mention all the healthy veggies.

Top Review by hungarian viking

This dish is under rated to my opinion. It is really tasty and easy for busy people.<br/>I separated the stalk from the broccoli crowns after steaming the broccoli. Used the stalks with the left over spice past and some of the soup to blend it down and thicken the soup. The aubergine I roasted before mixing into the soup as I love the smoky tast of the eggplant.<br/>This worked out as a fantastic meal with noodles added to it as an option.<br/>Definitely one to try!!

Ingredients Nutrition

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.

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