• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Thai Zucchini Egg Laksa

Thai Zucchini Egg Laksa

A versatile dish for the whole family, no matter what their dietary preferences!

Gluten Free : Dairy Free : Sugar Free : Vegetarian : Paleo

Thai Zucchini Egg Laksa 3 Website

Ingredients

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, peeled

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

Method

  1. Make the paste by placing all ingredients into high speed food processor or blender and processing until smooth.
  2. 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.
  3. Bring to a simmer, add broccolini and bok choy, reduce heat and simmer for 10 minutes.
  4. Bring a separate small pot of water to the boil, add eggs, and boil for 7-8 minutes for a hard boiled egg.
  5. Remove from water, crack gently and peel under water.
  6. Once vegetable coconut broth is finished, add zucchini noodles and cook a further 3-4 minutes until tender.
  7. Divide noodles and broth between 4 bowls, cut eggs in half and place on top of noodles.
  8. Garnish with coriander leaves, Asian shallots, green chilli and a big squeeze of lime.

Nutritional Information

  • Serving size 784g
  • Energy 1580kJ 378kcal
  • Protein 13.2g
  • Total fat 30.8g
  • Saturated fat 21.9g
  • Carbs (total) 9.6g
  • Carbs (sugar) 7.3g
  • Sodium 1560mg
  • Fibre 6.1g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people