Aubergine (Eggplant) and Broccoli Laksa

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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