Name: Aubergine and green bean laksa
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: small bunch coriander (cilantro), roughly chopped; 75 g/2½ oz dried thin rice noodles; 1 large or around 350 g/12 oz baby aubergine (eggplant); 400 ml/14 fl oz tin coconut milk; 500 ml/17 fl oz/2 cups vegetable stock; 2 tbsp peanut butter; mint or coriander (cilantro) leaves, to garnish; 2 tbsp sunflower oil; 1 stalk lemongrass, tough outer layer removed and roughly chopped; 200 g/7 oz green beans; 2 red chillies, roughly chopped; 2 cloves garlic, peeled; 2 cm/¾ inch piece ginger, peeled and roughly chopped; 1 tsp flaked sea salt; ½ tsp turmeric; 4 lime leaves, finely shredded

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Slurp and sip this fragrant and spicy Malaysian broth when you’re feeling a little under the weather, or just want to take the weight of the world off your shoulders. The paste can be made ahead of time and stored in the fridge for up to one week.

Ingredients

400 ml/14 fl oz tin coconut milk
500 ml/17

Method

Put all of the laksa paste ingredients into a small blender and blitz to a paste. Add a splash of water if the ingredients are not coming together well.

Heat a wok or saucepan over a medium–high heat. Fry the paste for a minute or so, stirring continuously, making sure it doesn’t burn.

Reduce the heat to low. Stir in the coconut milk and stock and bring to a gentle simmer. Cut t