Spicy Prawn, Aubergine and Coconut Laksa

1. 1

   Heat the olive oil in a small frying pan, add the seasoned aubergine slices and fry over a medium heat for 3-4 minutes or until golden.

2. 2

   Add the tom yum paste and fry for a further minute.

3. 3

   Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes.

4. 4

   Add the sugar snaps and prawns and cook until the prawns are pink.

5. 5

   Remove the lemongrass stick.

6. 6

   Cook the noodles following the packet instructions and drain.

7. 7

   Divide the noodles between 4 bowls and ladle over the coconut soup.

8. 8

   Garnish with lime wedges and coriander leaves to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.