Helen RandellChicken and eggplant laksa
June 30th 2009 07:27
I love rice noodles in dishes like this, so I always begin by softening a good handful of them according to the instructions on the packet. This normally involves placing the noodles in a large bowl and covering with boiling water until you need them.
We began by heating a little oil in a saucepan and then adding about 2 tbs of tom yum paste. Once that was beginning to smell fragrant, we added 400ml of coconut milk and 2 cups of chicken stock, stirring well to combine. Bringing this to the boil, we then added bite sized pieces of chicken thigh fillet.
Poach the chicken in the milk for about 10-12 minutes, then add slices of grilled eggplant and a couple good handfuls of sugar snap peas which have been cut in half.
Bring all the ingredients up to the same heat and then stir through about 1/2 a cup of finely chopped basil.
Drain rice noodles and place into the bottom of bowls, then ladle the laksa over the top.
Serve in beautiful big red soup mugs.
The veggies are a good source of nutrients and the 'chicken noodle soup' component is sure to chase away the winter chills.
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Comment by FoodMage
Thanks for the great idea for eggplant, I'm always looking for new ways to use it.
Comment by Lara M
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