- 3 eggs, at room temperature
- 1 medium onion, peeled, roughly chopped
- 2 cloves garlic, peeled, roughly chopped
- 1-2 red chillies, de-seeded and roughly chopped
- 2.5cm piece of fresh ginger, peeled, roughly chopped
- ½ teaspoon turmeric
- 1 tbsp tomato paste
- 2 tablespoons peanut or vegetable oil
- 500g firm tofu, cut into cubes
- 400g small button mushrooms, cleaned, trimmed
- ½ to 1 tsp grated lemon zest
- 2 cups (500ml) Sanitarium So Good™ Coconut milk Unsweetened
- 1 cup (250mls) hot salt-reduced vegetable stock
- 350g Singapore egg noodles
- 1 ½ cups fresh mung bean sprouts
- 2 spring onions, trimmed, thinly sliced
- To serve: lime wedges, 3 hard boiled eggs
- Place eggs in a pot of cool water. Bring to the boil, and once boiling cover the saucepan with a lid and turn the heat off. Leave for 12 minutes. Then drain, and refresh whole eggs in cold water, to stop cooking process. Set aside.
- Put the onion, garlic, chillies, ginger, turmeric and tomato paste into a blender or food processor to make a paste. Use 2-3 tablespoons water to thin the paste if too thick.
- Heat the oil in a large, heavy-based saucepan. Add the paste and fry gently on a low heat for about 5 minutes until the paste is dry and aromatic. Add the lemon zest, tofu and mushrooms, and a fry until the tofu has heated through and coloured. Add the Sanitarium So Good Unsweetened Coconut milk and vegetable stock and bring slowly to the boil. Simmer gently for 5 minutes. Season to taste.
- In a separate saucepan, bring water to the boil Add the noodles and cook for 2-3 minutes, according to instructions on packet. Once cooked drain and keep warm.
- To serve, divide the drained noodles into each of six deep, warmed soup bowls. Ladle the broth, and tofu evenly among the bowls, top with bean shoots, half a hardboiled egg and thinly sliced spring onions and serve immediately with optional lime wedges to squeeze over.
Saturated Fat (g)4
Dietary Fibre (g)2.8