Malaysian noodle and egg soup
This creamy coconut flavoured soup with fresh vegies and noodles is guaranteed to hit the spot!
Red curry paste
2 tbs, Panang
Light canned coconut milk
1 cup(s), (250ml)
Salt reduced chicken stock
5 cup(s), (1.25l)
Vegetable mix, non-starchy, frozen
Fresh Singapore noodles
- Place the egg in a small saucepan and cover with water. Bring to the boil and cook for 6 minutes. Drain and cool in cold water.
- Meanwhile, heat the curry paste in a saucepan over medium heat for 1 minute or until fragrant. Combine the cornflour with a little coconut milk. Add the cornflour mixture and the remaining coconut milk to the pan and stir to combine. Add the stock, vegetables and the noodles to the pan and bring to the boil. Reduce heat and simmer for 2 minutes or until hot.
- Peel the egg and cut in half. Serve the soup topped with the egg.