Eggplant, Lime and Tofu Laksa Recipe | myfoodbook | Laksa noodle soup

Ingredients

• 350g dried rice noodles
• 1 tbsp rice bran or peanut oil
• 250g firm tofu, drained and cut into 3cm cubes
• 1 medium (about 300g) eggplant, cut into 3-4 cm pieces
• 2 tbsp red curry paste
• 4 cups chicken or vegetable stock
• 270ml can light coconut milk
• 2 tsp brown sugar
• 2 tbsp lime juice
• To serve:
• ½ cup bean sprouts, trimmed
• ½ cup coriander leaves
• ⅓ cup mint leaves
• 2 tbsp roasted peanuts, chopped
• 1 small red chilli, thinly sliced
• 1 lime, cut into wedges