Adagio™ Baby Eggplants and Chicken Laksa

• ½ lb. rice noodles, cooked
• 2 Adagio™ Baby Eggplants, thinly sliced
• ¼ cup canola oil
• 1 tsp. kosher salt
• 1 stem lemongrass, 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
• 1, 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 basil leaves

Instructions

1. Preheat broiler to high.
2. In a medium bowl, toss Adagio™ eggplants with 2 Tbsp. of canola oil and kosher salt.
3. Place Adagio™ 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 wok 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™ 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.

*Available in the Asian section of most supermarkets.