Laksa Noodle Soup with Boiled Egg | Crush Magazine

Name: Laksa Noodle Soup with Boiled Egg | Crush Magazine
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 Tbsp (30 ml) olive oil; 1 x 312 g Quorn Soy Free Meat Free Chicken Style Fillets; 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

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Prep Time: 10

Cook Time: 30

Servings: 4

Author : Tina Bester

Laksa Noodle Soup with Boiled Egg | Crush Magazine

Ingredients

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2 Tbsp (30 ml) olive oil1 x 312 g Quorn Soy Free Meat Free Chicken Style Fillets1 C (250 ml) coconut milk250 g Udon noodles*2 spring onions, finely sliced on the diagonal1 C (250 ml) bean sprouts2 Tbsp (30 ml) fresh coriander2 eggs, soft boiled for 6 minuteschilli sauce, for serving

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Instructions

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Method 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.