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.
Ingredients
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
Method
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
Tips & Hints
Make this recipe vegetarian by using a vegetarian curry paste and vegetable stock.