Description
A comforting and vibrant golden noodle soup featuring soft-boiled eggs, aromatic turmeric, ginger, and coconut milk. This recipe is easy to prepare on the stovetop and combines silky egg noodles with crunchy sugar snap peas, finished with fresh spring onions and coriander for a deliciously satisfying bowl.
Ingredients
Scale
Eggs and Noodles
- 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, thinly sliced
- Small handful of coriander leaves
Soup Base and Flavoring
Vegetables and Garnishes
Instructions
- Soft-boil the Eggs: Bring a small saucepan of water to a boil and 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. Once the timer goes off, remove the eggs with the spoon and plunge them into the cold water to cool. Set aside.
- Cook the Noodles: Fill a medium saucepan halfway with water and bring to boil over high heat. Reduce heat, add a pinch of salt, and lower in the egg noodles. Cook for about 5 minutes or until just tender. Drain the noodles using a colander and drizzle with 1 tablespoon of vegetable oil. Toss gently to prevent sticking.
- Prepare the Soup Base: Peel and crush the garlic cloves into a paste. In the same medium saucepan used for the noodles (no need to clean), 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 turmeric and cook for another 30 seconds.
- Add Liquids and Simmer: Pour in the low-salt stock, reduced-fat coconut milk, soy sauce, and light brown soft sugar. Bring the mixture to a gentle simmer and let it bubble for 2 minutes to meld flavors.
- Cook the Vegetables: Cut sugar snap peas in half diagonally and add them to the hot soup. Cook for 1 minute to soften slightly while retaining a crunch. Thinly slice the spring onions and prepare coriander leaves.
- Assemble the Soup Bowls: Divide the cooked noodles among four shallow bowls. Ladle the hot soup with sugar snap peas over the noodles. Carefully peel the cooled eggs, cut them in half, and place two halves on top of each serving. Garnish with spring onions and coriander leaves. Serve immediately.
Notes
- Adjust egg cooking time to preference for yolk consistency.
- Use low-salt ingredients to keep sodium levels moderate.
- Drizzling oil on noodles helps prevent sticking without altering flavor.
- Ginger purée can be substituted with freshly grated ginger.
- This soup is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: golden noodle soup, soft-boiled eggs, turmeric, coconut milk, egg noodles, Asian soup, healthy soup, low-fat soup
