Chicken and Eggplant Coconut Laksa

By Jenny White

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, from MiNDFOOD.

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


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


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.


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