Recipes
Summer coconut noodle soup with jammy eggs
With plenty of veggies, this is a cooling, creamy broth you’ll turn to even in the warmer months.
With plenty of veggies, this is a cooling, creamy broth you’ll turn to even in the warmer months.
Cook: 20 Mins
Serves: 4
Price: £1.11 per serving
Nutritional Information
Each 539g serving contains
Energy
9848kj
437kcal
9848kj
437kcal
22%
Fat
20.5g
20.5g
Med
29%
29%
Saturates
10.8g
10.8g
High
54%
54%
Sugars
6.5g
6.5g
Low
7%
7%
Salt
0.75g
0.75g
Low
13%
13%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1827kj/437kcal
Typical energy values per 100g:
1827kj/437kcal
Ingredients
4 eggs
400ml tin Laila Light & Creamy Coconut Milk
10g fresh coriander
1 yellow pepper, deseeded and cut into small bite-sized chunks
1 medium-large courgette, cut into small bite-sized chunks
2 x 85g packets Asda Curry Flavour Instant Noodles
300g frozen peas
1 lime, juiced, plus extra wedges to serve (optional)
Method
1
Boil the eggs for 6½ mins, then plunge immediately into cold water.
2
Meanwhile, scoop about 3 tbsp of coconut milk into a large frying pan. Finely chop the coriander, using the stalks and reserving the leaves for later, and tip into the coconut milk with the pepper and courgette. Fry for 3 mins over a medium-low heat.
3
Pour the remaining coconut milk into the pan with another tin full of water and the seasoning sachets from the noodles packets. Bring the broth to a simmer, then cook for 2 mins.
4
Add the frozen peas. Snap the dried noodles blocks into a few pieces, and press into the broth so they are submerged. Simmer for a further 2 mins until the noodles have softened.
5
Stir the lime juice into the noodles, and take off the heat. Peel the eggs and halve.
6
Divide the curried noodles between 4 shallow bowls and top each portion with a couple of jammy egg halves. Scatter with the coriander leaves and serve with extra lime wedges, if you like.