Serves 2 - 3
- 1 - 2 free range eggs (optional)
- 125g vermicelli noodles
- 1 tbsp olive oil
- 1 brown onion, diced
- 4 garlic cloves, crushed
- 1 chilli (optional)
- 1 tsp ginger, minced
- 1 cup fresh tomatoes, diced
- 1 tbsp spring onions, sliced (optional)
- 1 tbsp coriander, stems only, chopped (optional)
- 1 tbsp JF Moroccan seasoning
- 1 lime, juiced
- 1 tbsp fish sauce
- 1 bay leaf
- 1 x 400ml can light coconut milk
- 1 cup vegetable stock or water
- 500g seafood marinara
Soft boil egg for about 5 minutes. Let cool and peel shell. This step is optional but goes well with this dish!
Place noodles in a large bowl and pour with boiling water until fully submerged. Cover bowl with a tea towel and set aside.
In a large pot or wok, heat oil and sauté onion, garlic, chilli and ginger.
Add tomatoes, spring onions, coriander, Moroccan and cook for a couple more minutes.
Add lime, fish sauce, bay leaf, coconut milk, stock and gently simmer for about 10 minutes.
Lastly, add seafood and simmer for a further 5 minutes or until cooked. Tear some coriander leaves and mix through at the end.
Portion noodles into serving bowls and evenly spoon soup over the top. Serve with soft boiled egg and steamed bok choy if you like!
TIP: This recipe can also turn into a delicious curry. All you need to do is omit the eggs, noodles, stock and switch coconut milk for coconut cream then serve with rice!