Here’s a lovely, mild Asian soup for a cool autumn evening meal. Laksa is a spicy coconut broth full of fresh vegetables, noodles and stir fried chicken.
1/2 x 250g pack dried medium rice noodles
1 medium aubergine, halved lengthways, cut into 5mm slices
2 tbsp olive oil
salt, to season
2 tbsp thai red curry paste
400ml can reduced-fat coconut milk
600ml chicken stock, hot
4 small skinless chicken breasts
1 lemongrass stalk bruised
150g sugar snap peas, halved lengthways
1/2 tsp soft brown sugar
1 lime, grated zest and juice
good handful fresh basil leaves
lime wedges (extra), to serve
Put noodles in a wide bowl and cover with boiling water for 5 minutes to soften. Drain, refresh in cold water and set aside.
Meanwhile, preheat grill to high. Put aubergine on a baking tray, brush with oil and season with salt. Grill for 4-5 minutes each side until golden. Drain on kitchen paper.
Stir-fry curry paste in a large pan or wok over medium heat for 1 minute. Stir in coconut milk and stock and bring to a simmer. Add chicken and lemongrass, cover and simmer for 10-12 minutes or until chicken is cooked. Lift out chicken with a slotted spoon and shred.
Return chicken to pan with sugar snap peas and aubergine. Simmer for 2 minutes. Stir in noodles, sugar, lime zest and juice and most of the basil leaves and heat through. Ladle into bowls. Serve with lime wedges (extra) and remaining basil leaves.