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Ingredients
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100g (1/3 cup) laksa paste (Osha brand)
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310ml (1 1/4 cups) water
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2 (about 125g each) Lebanese eggplants, cut into 1cm cubes
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1 (about 250g) orange sweet potato (kumara), thinly sliced crossways
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200ml coconut milk
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150g green beans, trimmed, cut into thirds
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120g rice vermicelli noodles
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4 green shallots, ends trimmed, sliced
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2 tablespoons fresh coriander leaves
Method
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1Combine the laksa paste, water, eggplant and sweet potato in a large saucepan over medium-high heat. Cover and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Add the coconut milk and simmer for 5 minutes.
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2Meanwhile, place the beans, noodles and shallots in a medium bowl. Cover with boiling water and set aside for 5 minutes or until noodles are tender and beans are bright green and tender crisp. Drain and add to the laksa mixture. Simmer for 1-2 minutes or until heated through.
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3To serve, divide among bowls and sprinkle with coriander.
Source: taste.com.au
