Ingredients

Ingredients for the Laksa Paste:

• 1 red chilli
• 4 cloves garlic
• 3 lime leaves
• 1 thumb of ginger
• 1 tbsp coconut sugar (normal sugar is fine)
• 2 tbsp fish sauce
• 1 tsp turmeric
• 1 small onion

Ingredients for broth:

• 1 ltr chicken stock (vegetable stock also works)
• 1 can of coconut milk
• Chinese cabbage
• shredded carrot
• spinach and coriander leaves
• 2 nests of ramen noodles (egg noodles is fine if you don’t have them)

Ingredients for the Ramen Eggs:

• 2 eggs
• 2 tbsp light soya sauce
• 2tbsp rice wine vinegar
• 2 tbsp water

Method

Roughly chop the Laksa Paste ingredients and then blend then add chicken stock and coconut milk and simmer gently for 10 minutes.

For the eggs, in a pan of boiling water place the eggs for 6 1/2 minutes on a rolling boil, then remove and place in cold water to stop them cooking. Carefully remove the shell and cut the egg in half we recommend cutting them inside a small bowl. The egg should be soft and jammy in the centre. For the marinade combine all of the ingredients and pour some over the egg.

Chop up the raw vegetables shred the cabbage and carrot into manageable size pieces. Set aside. Then boil your chosen noodles, drain and pop into the bottom of a soup bowl. Then with the raw vegetables layer them on top of the noodles. Ladle the hot broth over the vegetables, this will soften them, but keep them crunchy. To garnish you can add coriander, black sesame seeds and dried seaweed on the side. Then grab some chopsticks and a soup spoon and enjoy!