🇹🇭 Thai
Eggs Boat Noodles
🇹🇭 Thai
Broth-soaked noodles, tender eggs and fresh herbs layered bite by bite. Ready in 40 minutes including prep.
Prep 15 min Cook 25 min Serves 2 Medium
Ingredients
- Saltto taste
- Ginger4 slices
- Eggs6
- Thai Basilhandful
- Fish Sauce2 tbsp
- Rice Noodles250 g
- Shallots3 cloves, smashed
- Stock or Broth1.2 litres
- Noodles200 g
- Beef Broth1 litre
- Star Anise2
Instructions
- 1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the fish sauce and salt.
- 2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
- 3
Cook the eggs gently in the simmering broth until just done, then lift out and slice or portion.
- 4
Ladle the piping-hot broth over the noodles and arrange the eggs on top.
- 5
Finish with thai basil, spring onions and a wedge of lime on the side.
Chef's tip
For deeper flavour, toast the red curry paste in the oil before adding anything wet.
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