Laksa literally means 'many' in Sanskrit as this recipe traditionally has so many ingredients. This easy noodle, chicken and aubergine coconut laksa uses Thai red curry paste and lemongrass to capture the flavour of this popular south-east Asian dish.
Serves 4
Ready in about 40 minutes
Per serving:
468kcals
19.8g fat (10.5g saturated)
40.5g protein
33.2g carbs
4.6g sugar
1.3g salt
1. In a wide bowl, cover the noodles with boiling water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside.
If you can't find medium rice noodles, use ready-to-stir-fry rice noodles and add directly to the laksa in step 3.
2. Meanwhile, preheat the grill to high. Put the aubergine on a baking tray, brush with the oil and season with salt. Grill for 4-5 minutes each side, until golden. Drain on kitchen paper.
3. Stir-fry the curry paste in a large pan or wok over a medium heat for 1 minute. Stir in the coconut milk and stock and bring to a simmer. Add the chicken and lemongrass, cover and simmer for 10-12 minutes or until the chicken is cooked. Lift out the chicken with a slotted spoon and shred.
4. Return the chicken to the pan with the sugar snaps and aubergine. Simmer for 2 minutes, then stir in the noodles, sugar, zest and juice, and most of the basil and heat through. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.
© delicious. magazine
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