Soup is great in cold weather, it's so versatile, you can just do so much with them. This one has an almost oriental twist with lovely meaty chunks of gammon, it is almost like a ramen style dish with it's hard boiled egg and noodles. A yummy soup that is filled with flavours and is sure to keep you full.
This recipe is...
Low Sugar High Protein Slimming World Friendly
4 large eggs
15g thai red curry paste (we uses Blue Dragon)
2tsp tamari sauce
2 cubes chicken stock made up with 1.2 litre boiling water
250g rice noodles (either vermicelli or thick)
150g bean sprouts
3 or 4 spring onions, sliced Preparation Time:
10 MinsCooking Time:
10 MinsThis recipe makes 4 servings
This recipe is free from...
1. Place the eggs in a pan of water for 8-9 minutes until eggs are hard boiled, once done peel off the shells and set aside.
2. While eggs are boiling, grill or fry the gammon until nice and tender.
3. Once the gammon is cooked, place the curry paste, tamari sauce and stock in a pan, add the rice noodles and bean sprouts and allow the soup to simmer for 2-3 mins until the noodles and bean sprouts are tender, about a minute before removing from the hob, add in the spring onions and gammon.
4. Split into 4 bowls, cut the boiled eggs in half and place one on top of each bowl.
Nutritional info per serving