Aubergine (Eggplant) And Broccoli Laksa Recipe

Name: Aubergine (Eggplant) And Broccoli Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 small hot red chili peppers, chopped; 2 garlic cloves; 2 -3 tablespoons fresh coriander; 2 -3 inches fresh ginger, peeled and roughly chopped; 2 stalks lemongrass; 6 fresh lime leaves, shredded; 1 teaspoon turmeric; 500 ml chicken stock or 500 ml vegetable stock; 400 ml coconut milk; 1 medium aubergine; 2 tablespoons Thai fish sauce; 300 g broccoli; 100 g thin rice noodles; 1/4 cup mint leaf; vegetable oil

Servings: persons

2 -3 small hot red chili peppers, chopped
2 garlic cloves
2 -3 tablespoons fresh coriander
2 -3 inches fresh ginger, peeled and roughly chopped
2 stalks lemongrass
6 fresh lime leaves, shredded
1 teaspoon turmeric
500 ml chicken stock or 500 ml vegetable stock
400 ml coconut milk
1 medium aubergine
2 tablespoons Thai fish sauce
300 g broccoli
100 g thin rice noodles
1/4 cup 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.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 -3 small hot red chili peppers, chopped, 2 garlic cloves, 2 -3 tablespoons fresh coriander, 2 -3 inches fresh ginger, peeled and roughly chopped, and more.

Yes, Aubergine (Eggplant) And Broccoli Laksa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubergine (Eggplant) And Broccoli Laksa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions