Spicy Prawn, Aubergine and Coconut Laksa
- Ready In:
- 19mins
- Ingredients:
- 13
- Serves:
-
4
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
- 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.
- 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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RECIPE SUBMITTED BY
hectorthebat
United Kingdom