Introduction

This golden noodle soup with soft-boiled eggs is a comforting and flavorful meal that’s perfect for any day. The rich turmeric broth combined with tender noodles and creamy coconut milk creates a delicious base, enhanced by fresh sugar snap peas and aromatic herbs. Soft-boiled eggs add a satisfying richness to complete the dish.

Two white bowls are filled with three layers: at the bottom, yellow noodles with a soft texture, in the middle, a golden broth covering the noodles, and on top, sliced soft-boiled eggs with bright yellow yolks, fresh green pea pods, sliced light green scallions, and green cilantro leaves arranged neatly. To the top right, a small white bowl holds more sliced scallions. The bowls sit on a white marbled surface next to a patterned cloth with pale green, blue, and pink circles on white. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium eggs

400g egg noodles

2 tbsp vegetable oil

2 large garlic cloves, crushed

1 tbsp ginger purée

2 tsp turmeric

400ml low-salt stock (made with 1 low-salt chicken stock cube or 1 tbsp concentrated low-salt liquid stock)

2 x 400g cans reduced-fat coconut milk

3 tbsp reduced-salt light soy sauce

1 tbsp light brown soft sugar

150g sugar snap peas

Small bunch of spring onions

Small handful of coriander leaves

Instructions

Step 1: Bring a small saucepan of water to a boil. Carefully lower in the eggs using a slotted spoon. Set a timer for 7 minutes for slightly runny yolks or 8 minutes for fully set yolks. Prepare a bowl of cold water. When the timer goes off, transfer the eggs to the cold water to cool, then set aside.

Step 2: In a medium saucepan, bring water to a boil with a pinch of salt, filling it halfway up the pan. Lower in the egg noodles and cook for about 5 minutes until just tender. Drain the noodles in a colander, drizzle with 1 tablespoon of vegetable oil, and toss to prevent sticking.

Step 3: Peel and crush the garlic cloves to a paste. In the same medium saucepan used for the noodles (no need to wash), heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the garlic paste and ginger purée, stirring for 1 minute until fragrant. Stir in the turmeric and cook for 30 seconds more.

Step 4: Pour in the stock, coconut milk, soy sauce, and light brown sugar. Bring the mixture to a gentle simmer and let it bubble for 2 minutes.

Step 5: Slice the sugar snap peas diagonally in half and add them to the soup. Cook for 1 minute. Thinly slice the spring onions while the soup is cooking.

Step 6: Divide the noodles evenly among four shallow bowls. Ladle the hot soup with sugar snap peas over the noodles. Peel the cooled eggs, cut each in half, and place two halves on top of each bowl. Garnish with spring onions and coriander leaves before serving.

Tips & Variations

Use chicken or vegetable stock for a different flavor base.

Add a pinch of chili flakes for some heat.

Swap sugar snap peas for bok choy or spinach for variety.

For a vegan version, replace eggs with tofu and use vegetable stock.

To prevent noodles from sticking, toss them immediately with oil after draining.

Storage

Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the soup gently on the stove until steaming. Reheat noodles quickly in boiling water or in the microwave to prevent them from getting mushy. Soft-boiled eggs are best eaten fresh but can be kept in the fridge for up to 24 hours.

FAQs

Can I use dried noodles instead of fresh egg noodles?

Yes, dried noodles can be used. Adjust cooking time according to the package instructions, usually a bit longer than fresh noodles.

How do I know when the soft-boiled eggs are done?

A 7-minute boil results in slightly runny yolks, while an 8-minute boil gives fully set yolks. You can adjust the time depending on your preferred yolk texture.