Aubergine and green bean laksa

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

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

Asia
Malaysia
South East Asia
Vegan
Soup

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