THAI ZUCCHINI EGG LAKSA

Ingredients (4 Servings)

• 4 eggs
• 1x 400ml can organic coconut milk
• 1500ml vegetable broth or stock
• 1 bunch broccolini, trimmed and cut into thirds
• 1 bunch bok choy, trimmed
• 600g zucchini, spiralled to noodles
• Pinch sea salt
• Laksa paste:
• 1 bunch coriander stalks, rinsed and pat dry, leaves reserved for garnish
• 3 cloves garlic, peele
• 4cm piece (25g) ginger
• 60g brown onion (approx 1 small)
• 1 teaspoon lime zest (approx 1 lime)
• 2 tablespoons coconut oil
• To serve:
• 4 Asian shallots, finely sliced
• 1 green chilli, seeded and finely chopped
• 1 lime, cut in quarters

Directions

• Make the paste by placing all ingredients into high speed food processor or blender and processing until smooth.
• Heat a large saucepan on medium heat, add coconut oil and curry paste and saute for 3-4 minutes until fragrant, then add coconut milk and vegetable stock/broth.
• Bring to a simmer, add broccolini and bok choy, reduce heat and simmer for 10 minutes.
• Bring a separate small pot of water to the boil, add eggs, and boil for 7-8 minutes for a hard boiled egg.
• Remove from water, crack gently and peel under water.
• Once vegetable coconut broth is finished, add zucchini noodles and cook a further 3-4 minutes until tender.
• Divide noodles and broth between 4 bowls, cut eggs in half and place on top of noodles.
• Garnish with coriander leaves, Asian shallots, green chilli and a big squeeze of lime.

Nutrition

Per serves
Protein :- 38g
Fat :- 4g
Fiber:-1g
Sudium:=286mg
Carbohydrates:- 31.1g