Prawn laksa with eggplant
Slendier Noodles, Wok Ready
1 x 3 second spray(s)
⅓ cup(s), (85g)
coconut flavoured reduced-fat evaporated milk
1½ cup(s), (375ml)
200 g, baby variety, cut into 0.5cm slices
500 g, peeled, deveined, tails intact
2 bunch(es), cut into 5cm lengths
1½ cup(s), (120g)
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 1 minute to soak. Drain.
- Lightly spray a saucepan with oil and heat on medium. Add paste and cook, stirring, for 1 minute or until fragrant. Add evaporated milk, 2 cups (500ml) water and eggplant. Bring to the boil. Reduce heat and simmer for 3 minutes.
- Add prawns, simmer for 2 minutes or until cooked through. Add bok choy and simmer for 1 minute or until wilted.
- Divide noodles and soup between bowls. Top with bean sprouts and coriander leaves.