There are weeknight dinners that are quick because they are stripped back, and then there are those rare recipes that manage to be easy while still tasting like you have put considerably more effort into them. This Hawker-Style Red Curry Eggplant Noodle Soup from Alice Zaslavsky’s new cookbook Weeknights With Alice falls firmly into the latter camp. Inspired by the comforting flavours and textures of Malaysian-style noodle soups, it combines a fragrant red curry and coconut broth with golden fried eggplant, slippery noodles, tofu puffs, jammy eggs, fresh herbs and a final spoonful of chilli crisp.
The real star is the eggplant. Fried until golden on the outside and wonderfully soft in the centre, it acts almost like a sponge, soaking up the rich, spicy broth as you eat. Tofu puffs work in much the same way and are a great addition if you can find them, although Alice makes them entirely optional. It is exactly the kind of flexible recipe that works for a Wednesday night when you want dinner to feel exciting without turning the kitchen upside down.
Hokkien noodles make the bowl particularly satisfying, but rice vermicelli works beautifully too, making this an easy recipe to adapt according to whatever is already in the pantry. The broth follows the same relaxed approach. Chicken stock adds extra savoury depth, vegetable stock makes it easy to shift towards a meat-free version, while coconut cream can be used when you want something even richer and silkier.
Finished with crunchy bean sprouts, coriander, soft jammy eggs and chilli crisp, this is a bowl full of contrasts: creamy and spicy, crisp and soft, fresh and rich. It has all the comfort of takeaway-style noodle soup, but with the kind of clever shortcuts that make it completely achievable at home.
Hawker-Style Red Curry Eggplant Noodle Soup by Alice Zaslavsky
This is a laksa-style broth, simplified for midweek and store cupboard–friendly. Tofu puffs are perfect for sponging up flavour but they’re not a non-negotiable here, as the eggplant does its share of heavy-lifting in the edible-sponge department. Malaysian-style noodle soups often use egg noodles, so hokkien noodles are a fun option here – though vermicelli rice noodles are always welcome if you’ve got some in the pantry. I do love the extra flavour chicken stock can bring to a speedy, yet flavour-packed, soup like this – but you can switch to veg stock if need be. For a richer broth, use coconut cream. If you want to up the protein, add some frozen dumplings to the broth alongside (or instead of) the tofu.
Ingredients
2 medium glossy eggplants (aubergines; about 600 g/1 lb 5 oz)
1/2 teaspoon salt flakes
100 g (31/2 oz) fried tofu puffs, halved (optional)
1 tablespoon lime juice
2 tablespoons fish sauce
neutral oil, for shallow frying
450 g (1 lb) hokkien noodles
Laksa-style broth
2 tablespoons neutral oil
1/4 cup (65 g) red curry paste (or
1/2 cup/130 g MYO, page 212), or laksa paste
2 cups (500 ml) chicken stock
800 ml (28 fl oz) coconut milk
1 tablespoon brown sugar (or maple syrup)
To Finish
100 g (31/2 oz) bean sprouts, soaked and chilled
1/4 cup coriander (cilantro) sprigs
2 jammy boiled eggs (boiled for 6–7 minutes; see page 82),
chilli crisp oil
Eggplantsellence → Cut the eggplants into 4–5 cm (11/2–2 in) chunks and place in a large mixing bowl. Sprinkle the salt over the exposed eggplant faces, rubbing it in a little, then leave the eggplant to sweat while you make the broth.
Make the broth → Heat the oil in a large saucepan over medium heat and add the curry paste. Cook, stirring, for 3–4 minutes, or until the paste is aromatic and the oil separates from the paste. Stir in the stock, coconut milk and sugar and bring to a gentle boil.
Add some puff → Add the tofu puffs to the broth now, if using. Allow the broth to simmer for 10 minutes, for the flavours to mingle. Stir in the lime juice and fish sauce, then taste for seasoning and adjust for balance of flavour.
Marty McFry → Line a large high-sided, heavy-based frying pan with baking paper. Pour in 1 cm (1/2 in) of oil and heat over medium–high heat until shimmering. Grab handfuls of the eggplant, squeeze the liquid out and fry in batches for 8–10 minutes, or until golden and crisp on the outside yet soft in the middle. Remove with a slotted spoon and drain on paper towel.
Noodle about → Boil a kettle, dump the noodles into a colander in the sink and pour the just-boiled water over the top, using tongs to separate them. Divide the noodles among serving bowls and pile the fried eggplant chunks on top.
Bring it home → Ladle the laksa broth into the bowls, dividing the tofu puffs between them. Top with the bean sprouts, coriander and jammy egg halves and serve with a dollop of chilli crisp oil.
Images and text from Weeknights with Alice by photography by Rochelle Eagle. Murdoch Books RRP $45.00
Frequently Asked Questions
What kind of curry paste should I use for this noodle soup?
A good-quality Thai-style red curry paste works perfectly here, although laksa paste can also be used if you want to lean further into the Malaysian-inspired flavours. Different curry pastes vary considerably in heat and saltiness, so taste the broth before adding any additional seasoning.
Can I make this noodle soup vegetarian?
Yes. Replace the chicken stock with vegetable stock and use a vegetarian alternative to fish sauce, or season the broth with soy sauce or tamari to taste. The tofu puffs are already a great source of substance, and you can add extra vegetables or vegetarian dumplings if you want to make the bowls even more filling.
Do I need to use tofu puffs?
No. The tofu puffs are optional. They are particularly good in this recipe because their airy texture absorbs the curry broth, but the fried eggplant performs a similar job and gives the soup plenty of richness and texture on its own.
What noodles are best for red curry noodle soup?
Hokkien noodles are a great choice because their thicker, chewy texture holds up well against the rich coconut broth. Rice vermicelli is another excellent option and is particularly handy if you already have some in the pantry. Other Asian-style wheat or rice noodles can also work, although cooking times may vary.
Can I use coconut cream instead of coconut milk?
Yes. Coconut cream will create a thicker, richer broth. You can use it when you want a particularly indulgent bowl, or dilute it slightly with extra stock if the finished soup becomes thicker than you prefer.
How do I stop the eggplant from becoming soggy?
Salting the eggplant before frying draws out some of its moisture. Squeeze the pieces gently before they go into the hot oil, then fry them in batches rather than overcrowding the pan. This helps the outside become golden while the centre stays silky and soft.
Can I cook the eggplant without frying it?
You can roast or air-fry the eggplant if you would prefer to use less oil, although the texture will be different. Frying creates the crisp exterior and almost custardy centre that makes the eggplant especially good at soaking up the curry broth.
Can I add more protein?
Absolutely. Alice suggests adding frozen dumplings directly to the broth alongside, or instead of, the tofu puffs. You could also add shredded chicken, prawns or extra boiled eggs depending on what you have available.
How spicy is this curry noodle soup?
The heat will depend largely on the curry or laksa paste you use. For a milder bowl, start with less paste and add more after tasting. If you love heat, chilli crisp at the end lets everyone customise their own bowl without making the entire pot too spicy.
Can I make the broth ahead of time?
Yes. The coconut curry broth can be prepared ahead and gently reheated when you are ready to serve. For the best texture, prepare the noodles, fried eggplant, herbs and bean sprouts separately and assemble the bowls just before eating.
How should I store leftovers?
Store the broth separately from the noodles and fried eggplant where possible. Keeping everything apart prevents the noodles from continuing to absorb the broth and helps the eggplant retain more of its texture. Refrigerate leftovers in airtight containers and reheat the broth thoroughly before serving.
Is this a traditional laksa recipe?
This is best described as a laksa-style noodle soup rather than a traditional regional laksa. It borrows the coconut-rich broth, noodles, spice and generous toppings associated with Malaysian-style noodle soups but simplifies the method and ingredients for easy midweek cooking.
What to Cook Next
If the golden eggplant is your favourite part of this recipe, try the Teriyaki Fried Eggplant from Miji’s Executive Head Chef Jacob Lee. It takes the same crispy-outside, silky-inside quality and coats it in a glossy teriyaki sauce with black sesame and spring onion.
For another fast curry-and-noodle combination, our 10-Minute Prawn Curry Noodles combines coconut milk, red curry paste, prawns, vegetables, chilli and lime in a genuinely speedy dinner.
On a cooler night, make our Egg Drop Wonton Soup, filled with mushrooms, prawn and chive wontons, pak choy and ribbons of egg in a fragrant ginger and sesame broth, or try this Chicken Soto with Turmeric and Lemongrass for another deeply comforting Southeast Asian-inspired noodle soup.
And if you have extra eggplant to use, stay with Alice Zaslavsky and make her Excellent Eggplant Lasagne, a very different but equally satisfying way to turn eggplant into the centrepiece of dinner.
There are weeknight dinners that are quick because they are stripped back, and then there are those rare recipes that manage to be easy while still tasting like you have put considerably more effort into them. This Hawker-Style Red Curry Eggplant Noodle Soup from Alice Zaslavsky’s new cookbook Weeknights With Alice falls firmly into the latter camp. Inspired by the comforting flavours and textures of Malaysian-style noodle soups, it combines a fragrant red curry and coconut broth with golden fried eggplant, slippery noodles, tofu puffs, jammy eggs, fresh herbs and a final spoonful of chilli crisp.
The real star is the eggplant. Fried until golden on the outside and wonderfully soft in the centre, it acts almost like a sponge, soaking up the rich, spicy broth as you eat. Tofu puffs work in much the same way and are a great addition if you can find them, although Alice makes them entirely optional. It is exactly the kind of flexible recipe that works for a Wednesday night when you want dinner to feel exciting without turning the kitchen upside down.
Hokkien noodles make the bowl particularly satisfying, but rice vermicelli works beautifully too, making this an easy recipe to adapt according to whatever is already in the pantry. The broth follows the same relaxed approach. Chicken stock adds extra savoury depth, vegetable stock makes it easy to shift towards a meat-free version, while coconut cream can be used when you want something even richer and silkier.
Finished with crunchy bean sprouts, coriander, soft jammy eggs and chilli crisp, this is a bowl full of contrasts: creamy and spicy, crisp and soft, fresh and rich. It has all the comfort of takeaway-style noodle soup, but with the kind of clever shortcuts that make it completely achievable at home.
If you love fast Asian-inspired dinners, you might also want to bookmark our 10-Minute Prawn Curry Noodles or this comforting Egg Drop Wonton Soup for another night.
Hawker-Style Red Curry Eggplant Noodle Soup by Alice Zaslavsky
This is a laksa-style broth, simplified for midweek and store cupboard–friendly. Tofu puffs are perfect for sponging up flavour but they’re not a non-negotiable here, as the eggplant does its share of heavy-lifting in the edible-sponge department. Malaysian-style noodle soups often use egg noodles, so hokkien noodles are a fun option here – though vermicelli rice noodles are always welcome if you’ve got some in the pantry. I do love the extra flavour chicken stock can bring to a speedy, yet flavour-packed, soup like this – but you can switch to veg stock if need be. For a richer broth, use coconut cream. If you want to up the protein, add some frozen dumplings to the broth alongside (or instead of) the tofu.
Ingredients
2 medium glossy eggplants (aubergines; about 600 g/1 lb 5 oz)
1/2 teaspoon salt flakes
100 g (31/2 oz) fried tofu puffs, halved (optional)
1 tablespoon lime juice
2 tablespoons fish sauce
neutral oil, for shallow frying
450 g (1 lb) hokkien noodles
Laksa-style broth
2 tablespoons neutral oil
1/4 cup (65 g) red curry paste (or
1/2 cup/130 g MYO, page 212), or laksa paste
2 cups (500 ml) chicken stock
800 ml (28 fl oz) coconut milk
1 tablespoon brown sugar (or maple syrup)
To Finish
100 g (31/2 oz) bean sprouts, soaked and chilled
1/4 cup coriander (cilantro) sprigs
2 jammy boiled eggs (boiled for 6–7 minutes; see page 82),
chilli crisp oil
Eggplantsellence → Cut the eggplants into 4–5 cm (11/2–2 in) chunks and place in a large mixing bowl. Sprinkle the salt over the exposed eggplant faces, rubbing it in a little, then leave the eggplant to sweat while you make the broth.
Make the broth → Heat the oil in a large saucepan over medium heat and add the curry paste. Cook, stirring, for 3–4 minutes, or until the paste is aromatic and the oil separates from the paste. Stir in the stock, coconut milk and sugar and bring to a gentle boil.
Add some puff → Add the tofu puffs to the broth now, if using. Allow the broth to simmer for 10 minutes, for the flavours to mingle. Stir in the lime juice and fish sauce, then taste for seasoning and adjust for balance of flavour.
Marty McFry → Line a large high-sided, heavy-based frying pan with baking paper. Pour in 1 cm (1/2 in) of oil and heat over medium–high heat until shimmering. Grab handfuls of the eggplant, squeeze the liquid out and fry in batches for 8–10 minutes, or until golden and crisp on the outside yet soft in the middle. Remove with a slotted spoon and drain on paper towel.
Noodle about → Boil a kettle, dump the noodles into a colander in the sink and pour the just-boiled water over the top, using tongs to separate them. Divide the noodles among serving bowls and pile the fried eggplant chunks on top.
Bring it home → Ladle the laksa broth into the bowls, dividing the tofu puffs between them. Top with the bean sprouts, coriander and jammy egg halves and serve with a dollop of chilli crisp oil.
Frequently Asked Questions
What kind of curry paste should I use for this noodle soup?
A good-quality Thai-style red curry paste works perfectly here, although laksa paste can also be used if you want to lean further into the Malaysian-inspired flavours. Different curry pastes vary considerably in heat and saltiness, so taste the broth before adding any additional seasoning.
Can I make this noodle soup vegetarian?
Yes. Replace the chicken stock with vegetable stock and use a vegetarian alternative to fish sauce, or season the broth with soy sauce or tamari to taste. The tofu puffs are already a great source of substance, and you can add extra vegetables or vegetarian dumplings if you want to make the bowls even more filling.
Do I need to use tofu puffs?
No. The tofu puffs are optional. They are particularly good in this recipe because their airy texture absorbs the curry broth, but the fried eggplant performs a similar job and gives the soup plenty of richness and texture on its own.
What noodles are best for red curry noodle soup?
Hokkien noodles are a great choice because their thicker, chewy texture holds up well against the rich coconut broth. Rice vermicelli is another excellent option and is particularly handy if you already have some in the pantry. Other Asian-style wheat or rice noodles can also work, although cooking times may vary.
Can I use coconut cream instead of coconut milk?
Yes. Coconut cream will create a thicker, richer broth. You can use it when you want a particularly indulgent bowl, or dilute it slightly with extra stock if the finished soup becomes thicker than you prefer.
How do I stop the eggplant from becoming soggy?
Salting the eggplant before frying draws out some of its moisture. Squeeze the pieces gently before they go into the hot oil, then fry them in batches rather than overcrowding the pan. This helps the outside become golden while the centre stays silky and soft.
Can I cook the eggplant without frying it?
You can roast or air-fry the eggplant if you would prefer to use less oil, although the texture will be different. Frying creates the crisp exterior and almost custardy centre that makes the eggplant especially good at soaking up the curry broth.
Can I add more protein?
Absolutely. Alice suggests adding frozen dumplings directly to the broth alongside, or instead of, the tofu puffs. You could also add shredded chicken, prawns or extra boiled eggs depending on what you have available.
How spicy is this curry noodle soup?
The heat will depend largely on the curry or laksa paste you use. For a milder bowl, start with less paste and add more after tasting. If you love heat, chilli crisp at the end lets everyone customise their own bowl without making the entire pot too spicy.
Can I make the broth ahead of time?
Yes. The coconut curry broth can be prepared ahead and gently reheated when you are ready to serve. For the best texture, prepare the noodles, fried eggplant, herbs and bean sprouts separately and assemble the bowls just before eating.
How should I store leftovers?
Store the broth separately from the noodles and fried eggplant where possible. Keeping everything apart prevents the noodles from continuing to absorb the broth and helps the eggplant retain more of its texture. Refrigerate leftovers in airtight containers and reheat the broth thoroughly before serving.
Is this a traditional laksa recipe?
This is best described as a laksa-style noodle soup rather than a traditional regional laksa. It borrows the coconut-rich broth, noodles, spice and generous toppings associated with Malaysian-style noodle soups but simplifies the method and ingredients for easy midweek cooking.
What to Cook Next
If the golden eggplant is your favourite part of this recipe, try the Teriyaki Fried Eggplant from Miji’s Executive Head Chef Jacob Lee. It takes the same crispy-outside, silky-inside quality and coats it in a glossy teriyaki sauce with black sesame and spring onion.
For another fast curry-and-noodle combination, our 10-Minute Prawn Curry Noodles combines coconut milk, red curry paste, prawns, vegetables, chilli and lime in a genuinely speedy dinner.
On a cooler night, make our Egg Drop Wonton Soup, filled with mushrooms, prawn and chive wontons, pak choy and ribbons of egg in a fragrant ginger and sesame broth, or try this Chicken Soto with Turmeric and Lemongrass for another deeply comforting Southeast Asian-inspired noodle soup.
And if you have extra eggplant to use, stay with Alice Zaslavsky and make her Excellent Eggplant Lasagne, a very different but equally satisfying way to turn eggplant into the centrepiece of dinner.
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