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In a pot of boiling water, cook eggs for 5 minutes, then remove and immerse in cold water to stop the cooking process. Peel and set aside.
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Heat oil in a heavy pot. Sweat garlic, ginger and onion for 2-3 minute.
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Add curry paste and cook for 1 minute. Add coconut milk, chicken broth and curry and bring to a boil. Cook over low heat for 5–8 minutes (until fragrant).
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Add noodles, cover and cook for 3-5 minutes.
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Mix in bok choy. Cook for 1 minute.
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Serve and garnish with peanuts and fresh cilantro.
Chef’s Secret:
For perfect soft-boiled eggs, cook for no more than 5 minutes, then quickly plunge them into cold water to stop the cooking process (otherwise the egg will continue to cook and your yolk will harden). Remember to add a capful of vinegar to the boiling water to make the eggs easier to peel.