Malaysian & Singaporean Malay
Spicy Prawn, Aubergine and Coconut Laksa
Aubergine, prawns and coconut milk come together in this Malaysian soup, fragrant with lemongrass and simmered on the stove. Finish with lime wedges and coriander leaves to serve.
19 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 9 min · 19 min total
- medium
- 1
Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes. Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick.
- 2
Cook the noodles following the packet instructions and drain. Divide the noodles between 4 bowls and ladle over the coconut soup. Garnish with lime wedges and coriander leaves to serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
