Spicy prawn laksa recipe
1 tbsp olive oil
200g baby aubergines, cut into thick slices and seasoned
3 tbsp tom yum paste
1 x 227g tin bamboo shoots
200ml coconut milk
1 stick fresh lemongrass, bruised
600ml chicken stock
1 tsp soft brown sugar
½ lime, zested and juiced, plus extra wedges to serve
125g sugar snap peas
240g raw king prawns
300g dried egg noodles
small handful of coriander leaves, to garnish
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. Add the tom yum paste and fry for a further minute. Add the bamboo shoots, coconut milk, lemongrass, hot chicken stock, sugar, and lime zest and juice and simmer for 5 minutes. Add the sugar snaps and prawns and cook until the prawns are pink. Remove the lemongrass stick. Cook the noodles following the packet instructions and drain. Divide the noodles, between 4 bowls and ladle over the coconut soup.
