Curry Laksa with eggs and konjac noodles

30 Min
4 People
Rating starstarstarstarstar
A comforting, flavour packed authentic meal with oodles of noodles. This popular Malaysian dish will warm your soul and tingle your taste buds.
1. Slice onion and coriander stems, chop garlic. Add to a saucepan over medium-high heat with 3 tbsp oil, 2 tsp cumin and 2 tsp turmeric. Cook for 2 minutes, or until fragrant. Wedge tomato and crush lime leaves, add to pan as you go.

2. Pour in coconut milk and 2 1/2 cups water. Add crumbled stock cube, 2 tbsp soy sauce and 1 1/2 tbsp sugar. Cover and simmer for 8-10 minutes.

3. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and halve.

4. Bring a full kettle of water to boil. 

Trim and slice snow peas, slice capsicum. Roughly chop coriander leaves.

5. Drain noodles from the packets. Place in a bowl and cover with boiling water for 1 minute, then drain.

6. Season laksa to taste with soy sauce and sugar if needed. Ladle over noodles, top with eggs and fresh garnishes to serve.

We used coconut oil and palm sugar for this dish for a more aromatic flavour.

Serve with spare lime if you have some.
Brown onion 1/2
coriander 1/2 bunch
tomato 1
Kaffir lime leaves 2 x double
Coconut milk 400ml
Free range eggs 6-pack
Snow peas 1/2 punnet (125g)
Red capsicum 1
Konjac noodles 2 packets (2 x 250g)

From your pantry:
oil (for cooking), ground turmeric, ground cumin, soy sauce or tamari, stock cube (of choice), sugar (of choice), garlic (2 cloves)