Spicy Prawn, Aubergine and Coconut Laksa
- 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
- 12 lime
- 125 g sugar snap peas
- 240 g prawns
- 300 g noodles
- handful coriander
- 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.
oil, aubergines, paste, bamboo shoots, coconut milk, lemongrass, chicken, sugar, lime, sugar snap peas, prawns, noodles, handful coriander
Taken from www.food.com/recipe/spicy-prawn-aubergine-and-coconut-laksa-478960 (may not work)