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Eggplant, sweet potato and green bean noodle soup

  • 0:10 Prep
  • 0:17 Cook
  • 4 Servings


  • 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
  • 2 tablespoons fresh coriander leaves


  • 1
    Combine 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.
  • 2
    Meanwhile, 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.
  • 3
    To serve, divide among bowls and sprinkle with coriander.

Source: taste.com.au


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