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Aubergine Eggplant And Broccoli Laksa

Main Recipe


here's a soup to clear your sinuses and fill your belly, not to mention all the healthy veggies.

aubergine  eggplant  and broccoli laksa image

Time: 35 minutes

Number Of Ingredients: 15

Ingredients: hot red chili peppers,garlic cloves,fresh coriander,fresh ginger,lemongrass,fresh lime leaves,turmeric,chicken stock,coconut milk,aubergine,thai fish sauce,broccoli,rice noodles,mint leaf,vegetable oil


  1. place the chillies , garlic , coriander and ginger in a food processor
  2. peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves
  3. put the lemon grass and lime leaves in the food processor
  4. blitz the ingredients in the food processor with the turmeric
  5. add a drop of oil if the mixture needs it to go round
  6. place a fairly deep pan over a moderate heat
  7. add half the spice paste and fry it , moving round the pan so it does not scorch
  8. do this for a minute or two , then pour in the stock and coconut milk and bring to a boil
  9. wipe the aubergine and cut it into thick bite-sized pieces
  10. add it to the pan together with the fish sauce
  11. turn the heat down to a simmer and cook 7-10 minutes
  12. bring a deep pan of water to a boil , then simmer the broccoli briefly
  13. lift out and add to the pan with the aubergine
  14. bring the water back to the boil , salt lightly and add the noodles
  15. let them boil for 2-3 minutes
  16. chop the mint and stir it into the dish along with any leftover coriander and the drained noodles
    60-minutes-or-less     time-to-make     preparation     for-1-or-2     dietary     number-of-servings

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