This Eggplant, Lime and Tofu Laksa noodle soup recipe can be made vegetarian by using vegetable stock and vegetarian curry paste. This fragrant one pot soup is a delicious winter warmer.
Ingreadient:
- 350g dried rice noodles
- 1 tbsp rice bran or peanut oil
- 250g firm tofu, drained and cut into 3cm cubes
- 1 medium (about 300g) eggplant, cut into 3-4 cm pieces
- 2 tbsp red curry paste
- 4 cups chicken or vegetable stock
- 270ml can light coconut milk
- 2 tsp brown sugar
- 2 tbsp lime juice
- To serve:
- ½ cup bean sprouts, trimmed
- ½ cup coriander leaves
- ⅓ cup mint leaves
- 2 tbsp roasted peanuts, chopped
- 1 small red chilli, thinly sliced
- 1 lime, cut into wedges
Direction:
- Cook noodles in a large saucepan of boiling water for 4-5 minutes until tender. Drain. Divide noodles between four large serving bowls. Set aside. Wipe pan dry
- Heat oil in the large saucepan over high heat. Add tofu and cook, turning often, until golden. Transfer with a slotted spoon to a plate. Set aside. Add eggplant and cook for 2-3 minutes until golden. Transfer to the plate. Set aside
- Add curry paste to pan and cook, stirring, over medium heat for 1-2 minutes until fragrant. Add stock, coconut milk and sugar. Reduce heat to medium, cover and bring to the boil. Reduce heat and add eggplant. Simmer for 5 minutes
- Add tofu and lime juice to pan and simmer for 1 minute. Ladle broth over noodles in serving bowls. Top each with bean sprouts, coriander, mint, peanuts and chilli. Serve with lime wedges
