Laksa Noodle Soup with Boiled Egg
This light style of spicy noodle soup is packed full of flavour.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
3 C (750 ml) chicken or vegetable stock
2 Tbsp (30 ml) olive oil
1 x 312 g Quorn Soy Free Meat Free Chicken Style Fillets
500 g Findus Wok Thai
40 g Thai red curry paste
1 C (250 ml) coconut milk
250 g Udon noodles*
2 spring onions, finely sliced on the diagonal
1 C (250 ml) bean sprouts
2 Tbsp (30 ml) fresh coriander
2 eggs, soft boiled for 6 minutes
chilli sauce, for serving
*Food Fact: Udon are thick, wheat-based Japanese noodles, most often served in a broth-style soup.
Pour the stock into a saucepan and bring to a boil.
Heat half of the oil in a large wok and brown the Quorn Soy Free Meat Free Chicken Style Fillets. Remove and set aside.
Heat the rest of the oil and stir-fry the Findus Wok Thai. Remove and set aside.
Add the curry paste to the wok and cook for 1 minute over a medium heat, stirring continuously until fragrant.
Add the heated stock and the coconut milk and bring to a boil. Reduce the heat and simmer for 10 minutes.
Bring a large saucepan of water to the boil and cook the noodles until just done (soft). Drain and set aside.
Divide the noodles, vegetables and fillets between 4 bowls and pour the hot soup over. Garnish with the spring onions, bean sprouts and coriander. Peel and slice the soft boiled eggs in half. Top each bowl with half a soft boiled egg and serve immediately. Serve with chilli sauce.