Serves 4 | Cook 20 mins
125g rice noodles
2 tbsp sesame oil
1 tbsp vegetarian Thai paste
250g shiitake mushrooms, sliced
1 red chilli, deseeded and sliced
400ml can coconut milk
600ml water
1 aubergine, stem trimmed
2 pak choi, trimmed and halved
125g baby sweetcorn, halved diagonally
salt and pepper
20g coriander, roughly chopped, to garnish
Laksa
1. Put the noodles into a bowl, cover with boiling water and leave to soak for 5–10 minutes, until tender,
then drain.
2. Heat 1 tablespoon of the sesame oil in a large saucepan, add the Thai paste and let it sizzle for a few seconds until aromatic, then stir in the mushrooms and chilli. Pour in the coconut milk and water, then reduce
the heat, cover and leave to simmer for 10–15 minutes.
3. Meanwhile, cut the aubergine into 7mm slices and brush on both sides with the remaining oil. Place in a grill pan and cook under a preheated grill until tender and lightly browned – about 7 minutes on each side. Leave to cool, then cut into dice.
4. Cook the pak choi in a saucepan of boiling water for about 6 minutes, or until tender. Drain well.
5. Add the noodles, aubergine, pak choi and sweetcorn to the coconut mixture. Bring to the boil and simmer gently for a minute or two, to heat everything through and cook the sweetcorn.
6. Season with salt and pepper as necessary, ladle into warmed bowls and top each with some coriander
to garnish.