Spicy Prawn, Aubergine and Coconut Laksa

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READY IN: 19mins
Recipe by hectorthebat

Spicy Prawn, Aubergine and Coconut Laksa

Ingredients Nutrition


  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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