Aubergine Eggplant And Broccoli Laksa Recipe

Ingredients for Aubergine Eggplant And Broccoli Laksa

• Hot Red Chili Peppers
• Garlic Cloves
• Fresh Coriander
• Fresh Ginger
• Lemongrass
• Fresh Lime Leaves
• 1 tsp turmeric powder
• Chicken Stock
• 1 can (13.5 oz) coconut milk
• 1 large aubergine (eggplant)
• Thai Fish Sauce
• 1 large head of broccoli
• Rice Noodles
• Mint Leaf
• Vegetable Oil

How to Make Aubergine Eggplant And Broccoli Laksa

1. Combine 2-3 red chilies (adjust to your spice preference), 4 cloves garlic, 1/2 cup chopped fresh coriander, and 1 tbsp grated ginger in a food processor.
2. Peel and roughly chop 2 stalks lemongrass, removing tough outer leaves.
3. Add the lemongrass and 4-5 kaffir lime leaves to the food processor.
4. Add 1 tsp turmeric powder to the food processor and blend until a smooth paste forms. Add a tablespoon of oil if needed to help blend.
5. Heat a tablespoon of oil in a large, deep pan or pot over medium heat.
6. Add half of the spice paste to the pan and fry for 1-2 minutes, stirring constantly to prevent burning.
7. Pour in 4 cups vegetable or chicken stock and 1 can (13.5 oz) coconut milk. Bring to a boil.
8. While the broth simmers, wash and cut 1 large aubergine (eggplant) into 1-inch thick bite-sized pieces.
9. Add the aubergine and 2 tbsp fish sauce to the boiling broth. Reduce heat to a simmer and cook for 7-10 minutes.
10. Meanwhile, bring a separate pot of salted water to a boil. Add 1 large head of broccoli florets and blanch for 2-3 minutes until tender-crisp.
11. Add the blanched broccoli to the soup.
12. Add 8 oz dried rice noodles to the boiling broth. Cook for 2-3 minutes, or according to package directions.
13. Stir in 1/4 cup chopped fresh mint and any remaining chopped coriander.
14. Serve hot and garnish with extra coriander and lime wedges (optional).