Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil eggs
Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cooled.
Tip!Store your eggs at room temperature! This will prevent them from cracking when added to the boiling water.
Meanwhile, peel and very finely chop the shallots. Roughly chop the corianderleaves and set them aside, then chop the stalks finely. Trim the pakchoi and separate the leaves. Trim and separate the mushrooms.
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 3 min. Add the shallots and coriander stalks with a pinch of salt and fry for 3 min further. Add the gingergarlicpaste, currypowder and turmeric and fry for 1 min further until fragrant.
Add the coconut milk, stockcube, measuredwater, sambaloelek(spicy!) and limeleaves. Bring to a simmer. Once simmering, add the ricenoodles to the bubbling broth along with the pakchoi. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.
Stir in the bean sprouts, soysauce, corianderleaves and a squeeze of lime juice (reserve some coriander and a wedge of lime for garnish).
Slice the eggs in half. Divide the laksa between bowls, spooning the broth over the noodles and vegetables. Top with the egg halves. Garnish with the peanuts, chilliflakes(spicy!) and any remaining corianderleaves and lime wedges.