Baby Eggplants & Chicken Laksa

Difficulty: Moderate
Time: 35 minutes
Serves: 4

  • ½ lb rice noodles, cooked
  • 2 Adagio® Baby Eggplants, thinly sliced
  • 4 tbsp canola oil
  • 1 tsp kosher salt
  • 1 stem lemongrass, outer layer removed, finely chopped
  • 1 shallot, sliced
  • 1 clove garlic, minced
  • 1 tsp brown sugar
  • 1½ tbsp Thai or Indonesian green curry paste*
  • 1 can coconut milk (13 fl oz.)
  • 2 cups chicken or vegetable stock
  • 6 oz. boneless, skinless chicken breast, cubed
  • 1 cup snow peas, sliced
  • 1 tbsp Thai fish sauce*
  • ¼ cup fresh lime juice
  • 1 lime, zested and juiced
  • ½ cup fresh Living Organic Basil leaves

*Green curry paste and Thai fish sauce can be found in the specialty aisle at most grocery stores

A fantastic curry flavored basil soup that works very well with our Adagio® Baby Eggplants.


  1. Pre-heat broiler to high.
  2. In a medium bowl, toss eggplants with 2 tbsp. of canola oil and Kosher salt.
  3. Place eggplants on a baking sheet and broil for 4 minutes on each side or until golden.
  4. Heat remaining 2 tbsp. of canola oil in a large skillet or pot over medium heat.
  5. Add lemongrass, shallots and garlic and fry for 2 minutes. Add green curry paste, brown sugar and fry for another 2 minutes. Add coconut milk, stock and bring to a simmer. Add chicken breast and simmer for 10 minutes, until chicken is cooked through.
  6. Add snow peas and cooked Adagio® Baby Eggplants and simmer for another 5 minutes. Add fish sauce, lime juice and lime zest.
  7. Divide cooked rice noodles between 4 bowls and ladle soup over top.
  8. Finish the laksa by garnishing with fresh basil leaves. Serve hot.