SUMMER VEGETABLE LAKSA

Summer laksa, a fragrant curry coconut curry base, noodles and your choice of veg. I’m alll about aubergines in the summer so I went for steamed aubergine and added pan-fried chickpeas, the same as I did in my recent recipe for  Ginger Soba Noodles. I’ve just been enjoying ths lately and it’s something a little different. Tempe or tofu would be lovely too, and probably more classic. I finished with fresh herbs, pictured is dill, which I seem to be including in everything I eat recently, other herbs I’d recommend using would be coriander or Thai basil, either or both would be delicious.

This is fresh, fragrant, and perfect for these days when we’re not quite sure if we’re in summer or autumn.. even though it’s August! You’ll get your tropical feels through this instead.

Serves 2 

Curry paste 

90g round shallot 

15g garlic 

15g lemongrass - 3 stems 

1 teaspoon ground turmeric 

4 kaffir lime leaf 

½ teaspoon white pepper 

½ teaspoon salt 

1 teaspoon rapadura or coconut sugar 

50g rapeseed oil or melted coconut oil

For the soup 

30ml rapeseed or coconut oil 

4 kaffir lime 

100ml coconut milk 

450ml veg stock or water 

Pan fried chickpeas 

1 x 400g tin chickpeas, drained or 150g dry, soaked overnight in plenty of water 

2 tablespoon rapeseed or coconut oil

Salt and white pepper 

For the soup
90g udon noodles

 1 medium aubergine

Salt and white pepper 

Fresh herbs, dill, coriadner and thai basil would be my top picks

Fresh lime to finish, fresh chilli or chilli oil if you like an extra kick. 

First of all prepare your paste. Peel and halve the shallots, peel the garlic. Peel the outer layers and trim the woody ends off the lemongrass. Destem the kaffir lime leaves, and place this all in a blender along with the rest of your ingredients. Blend to a smooth paste. 

Heat a medium pan on medium heat, add the oil, and once it’s hot add the paste, and kaffir lime leaves stirring immediately. Turn down the heat, stirring regularly for 15-20 minutes, to cook the paste. 

While it’s cooking, steam your aubergine. Cut the aubergine into 2 inch cubes, place in a mixing bowl, sprinkle with salt, then transfer to a steamer. Steam for 8 minutes until they’re tender. Set aside. 

Cook your udon noodles according to packet instructions, once cooked, rinse and dress with a little oil to stop them sticking, set aside. 

For the crispy chickpeas, heat a large pan, on medium-high heat, and add a tablespoon of oil, once it’s hot, add the chickpeas. Toast until crispy and browned about 8 minutes. Season with a little salt and white pepper and set aside. 

Once the paste is cooked add the coconut milk, and stock or water. Let this cook for another few minutes. Taste for seasoning, you may want to add more salt and white pepper.

To serve, divide the curry soup between two bowls, along with the noodles, aubergine, chickpeas, finish with fresh herbs and a squeeze of lime and drizzle of chilli oil if you like.  

First of all, prepare your paste. Peel and halve the shallots, and peel the garlic. Peel the outer layers and trim the woody ends off the lemongrass. Destem the kaffir lime leaves, place this all in a blender along with the rest of your ingredients. Blend to a smooth paste. 

Heat a medium pan, medium heat, add the oil, once it’s hot add the paste, and kaffir lime leaves stirring immediately. Turn down the heat, cook the paste, stirring regularly for 15-20 minutes, to cook the paste. 

While it’s cooking, steam your aubergine. Cut the aubergine into 2 inch cubes, place in a mixing bowl and salt, then transfer to a steamer. Steam for 8 minutes until they’re tender. Set aside. 

Cook your udon noodles according to packet instructions, once cooked, rinse and dress with a little oil to stop them sticking, set aside. 

For the crispy chickpeas, heat a large pan, add a tablespoon of rapeseed oil, once it’s hot, add the chickpeas. Toast until crispy and browned on the outside. Season with a little salt and white pepper. 

Once the paste is cooked add the coconut milk, and stock or water. Let this cook for another few minutes. Taste for seasoning, you may want to add more salt and white pepper, as well a touch of sugar or lime. 

To serve, divide the curry soup between two bowls, along with the noodles, aubergine, chickpeas, finish with fresh herbs and a squeeze of lime if and drizzle of chilli oil if you like.