Thai noodle soup

Method

1. Add 3 tbsp oil in a heated pan, 2 tbsp finely chopped garlic and ginger and fry until golden brown, add chopped tomatoes and fry, mash the tomatoes and add the veggies, add all purpose spice, chicken salt, smoked paprika, chopped green chillies and stir fry for 4 minutes.
2. Add 1 and half tbsp oyster sauce, 1 tbsp lemon juice, 1 tbsp asian Laoganna crisp chilli oil (depending on the level of spice u want), salt, stir fry for 1 minute then add coconut cream and simmer for 1 minute, add 500ml vegetable stock, add Thai basils, spring onions and Bok choy, 250ml of water and bring it to boil.
3. In a pot put two eggs to boil for 10 mins and in one put noodles of your choice to boil and strain ( you can use any noodle of your choice and you can do these steps while you’re making your soup)
4. For dressing:Put the boiled noodles in a bowl, add the soup, add chopped boiled eggs into halves, add dried garlic, onions mix, garnish with fresh spring onions and coriander, serve hot and enjoy! 😉