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Lunch recipe · from the recipe book

Turmeric Coconut Noodle Soup with Jammy Eggs

A golden, gently spiced coconut broth with soft rice noodles, tender carrot, celery and yellow onion, crowned with jammy soft-boiled eggs and a bright hit of lime and cilantro.

Turmeric Coconut Noodle Soup with Jammy Eggs

Ingredients

  • 8 large400 gEggs8 large, at room temperature
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow onionthinly sliced
  • 3 medium180 gCarrotscut into thin matchsticks
  • 3 stalks120 gCelerythinly sliced on the diagonal
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1¼ tsp4 gGround turmeric
  • 1⅛ tsp2 gGround coriander
  • 4 cups880 gVegetable broth
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 1½ tbsp20 gLow-sodium soy sauce
  • 6 oz170 gRice noodles, dry
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantroleaves and tender stems, chopped
  • 2 medium30 gGreen onionsthinly sliced
  • ½ tsp1 gCrushed red pepper

Steps

  1. Prepare all vegetables first: slice the yellow onion, cut the carrot into matchsticks, slice the celery, mince the garlic, grate the ginger, chop the cilantro and slice the green onions.
  2. Bring a large pot of water to a boil, lower the eggs in gently and simmer 7 minutes, until the whites are set and reach 160°F (71°C) with jammy yolks. Transfer the eggs to a bowl of cold water, then peel and set aside. Pour out the water and dry the pot.
  3. Heat the canola oil in the same pot over medium heat. Add the yellow onion, carrot and celery and cook 6 to 7 minutes, until the yellow onion softens.
  4. Stir in the garlic, ginger, turmeric and coriander and cook 1 minute, until fragrant.
  5. Pour in the vegetable broth, coconut milk and soy sauce. Bring to a gentle simmer and cook 8 minutes, until the carrot is tender.
  6. Add the rice noodles and simmer 4 to 6 minutes, stirring now and then, until tender. Stir in the spinach until just wilted, then turn off the heat and stir in the lime juice.
  7. Halve the eggs. Ladle the noodle soup into 4 bowls and top each with 4 egg halves, the cilantro, the green onions and a pinch of the red pepper flakes.

Contains: Egg, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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