Eggplant and Tofu Laksa


Serves: 4


Ingredients:

3 tsplight-flavoured oil
400gfirm silken tofu
1 tbspred curry paste
4 cups chicken stock
½ cup coconut milk
2 kaffir lime leaves
3cm piece fresh ginger, peeled and sliced
1 large eggplant, cut into chunks
to tastesoft brown sugar and lime juice
150grice noodles, soaked in hot water and drained
handfulcoriander leaves
handfulmint leaves
handfulbasil leaves
handfulbean sprouts

Step-by-step:

  1. Heat oil in a large saucepan over a high heat. Fry tofu on all sides, remove it from pan with a slotted spoon and set aside. Add curry paste and cook, stirring, for 1-2 minutes, or until fragrant.
  2. Add stock, coconut milk, kaffir lime leaves and ginger. Increase heat to high and bring to boil.Then reduce heat, add eggplant and simmer gently for 8-10 minutes, or until just cooked through. Add tofu, simmer for 2 minutes, then season with brown sugar and lime juice, to taste.
  3. Divide rice noodles among four large bowls. Top with herbs and bean sprouts, then pour in hot soup and serve.

Notes: