Slurping is more than welcome with this spicy and soulful egg noodle soup.

Serves
4

Preparation

30min

Cooking

30min

Skill level

Easy
By
Average: 3.4 (51 votes)
Yum

Ingredients

  • 100 g fresh egg noodles (see note)
  • 2 long red chillies, seeded and finely sliced
  • 1 zucchini, cut into julienne
  • 4 spring onions, finely sliced
  • 40 g bean sprouts
  • 1 small carrot, peeled and cut into julienne
  • 4 fresh shiitake mushrooms, finely sliced
  • 1 tbsp finely shredded mint leaves

Spice paste

  • 2 tsp minced galangal
  • 2 tsp minced fresh turmeric
  • 2 small red chillies, chopped
  • 6 macadamia nuts
  • 2 lemongrass stalks, white part only, shaved on a microplane
  • 5 red Asian shallots, sliced
  • 4 makrut lime leaves, shredded
  • 4 garlic cloves, sliced
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil, plus extra for cooking

Turmeric lemongrass broth

  • 1 litre chicken or vegetable stock
  • 200 ml tamarind puree
  • 60 ml (¼ cup) light soy sauce
  • 1 tbsp strained lemon juice
  • 50 ml sugar syrup (see note)
  • 1 tsp freshly ground white pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the spice paste, place all the ingredients in a food processor, add a little water and blend into a smooth paste.
  2. Heat a drizzle of vegetable oil in a saucepan over medium heat. Add the spice paste and stir for 3-4 minutes or until aromatic and slightly coloured.
  3. Add all the broth ingredients except the pepper to the spice paste and bring to the boil. Reduce the heat to low and simmer for 10 minutes. Strain through a fine mesh sieve and discard the solids.
  4. To serve, reheat the broth in a clean saucepan and season with pepper. Cook the noodles in a large saucepan of boiling water according to manufacturer’s instructions, then drain and divide between 4 bowls. Place the chilli and all the vegetables in a large bowl and toss to combine well, then divide between the bowls. Ladle the hot broth into the bowls to cover the noodles and vegetables. Stir to combine, then sprinkle mint on top and serve immediately.

 

Note

• You can use any type of noodles you like for this dish such as ramen noodles or even pasta, but I find Asian egg noodles have the perfect texture for this soup.

• To make the sugar syrup, place equal quantities of sugar and water in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

 

Photography by Danielle Abou Karam.