Eggplant, sweet potato and green bean noodle soup

Start off your Asian feast with this aromatic vegetarian laksa.

Recipe «Eggplant, sweet potato and green bean noodle soup» presented in category Recipes / Soups, to prepare this dish you will need no more 17 minutes. To make this dish at home by prescription from the author sheff would need: 100g laksa paste, 310ml water, 2 Lebanese eggplants, cut into 1cm cubes, 1 orange sweet potato , thinly sliced crossways, 200ml coconut milk , 150g green beans, trimmed, cut into thirds, 120g rice vermicelli noodles, 4 green shallots, ends trimmed, sliced , 2 tbsp fresh coriander leaves.

Ingredients:

• 100g laksa paste 
• 310ml water 
• 2 Lebanese eggplants, cut into 1cm cubes 
• 1 orange sweet potato , thinly sliced crossways 
• 200ml coconut milk 
• 150g green beans, trimmed, cut into thirds 
• 120g rice vermicelli noodles 
• 4 green shallots, ends trimmed, sliced 
• 2 tbsp fresh coriander leaves 

Instructions

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.