Aubergine (Eggplant) and Broccoli Laksa

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

Questions & Replies

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  1. 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!!
  2. Admittedly, the recipe is not very well written, but it's both a tasty and attractive dish, very fragrant.
  3. The flavor was alright, but it wasn't a particularly attractive dish. The directions never say what to do with the other half of the paste (step 7).


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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