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Eggplant, sweet potato and green bean noodle soup
Eggplant, sweet potato and green bean noodle soup
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Kick off your meal with a fragrant vegetarian laksa from Asia.
Ingredients:
  • 100g (1/3 cup) laksa paste (Osha brand)
  • 310ml (1 1/4 cups) water
  • 2 (about 125g each) Lebanese eggplants, cut into 1cm cubes
  • 1 (about 250g) orange sweet potato (kumara), thinly sliced crossways
  • 200ml coconut milk
  • 150g green beans, trimmed, cut into thirds
  • 120g rice vermicelli noodles
  • 4 green shallots, ends trimmed, sliced
  • 40.00 ml fresh coriander leaves
Instructions:
  • In a large saucepan over medium-high heat, mix together the laksa paste, water, eggplant, and sweet potato. Cover and bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir in the coconut milk and continue to simmer for another 5 minutes.
  • In a medium bowl, combine the beans, noodles, and shallots. Pour boiling water over them and let sit for 5 minutes until noodles are tender and the beans are vibrant green and tender-crisp. Drain and add them to the laksa. Simmer for 1-2 minutes until everything is heated through.
  • Divide the dish into bowls and garnish with fresh coriander leaves.

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