Laka is a popular Malaysian soup recipe. This Chicken and Eggplant Coconut Laksa is made with stir-fried chicken breasts, grilled aubergines (eggplant) , rice noodles and store-bought red curry paste. Ladle into bowls and serve with lime wedges and basil leaves.
Chicken and Eggplant Coconut Laksa Recipe
Serves 4
Ingredients:
1/2 x 250g pack dried medium rice noodles
1 medium aubergine (eggplant), halved lengthways, cut into 5mm slices
2 tbsp olive oil
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
Method:
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.
