Coconut Curry & Udon Soup with Bok Choy, Carrots & Jammy Eggs
600 Calories or Less

Coconut Curry & Udon Soup

with Bok Choy, Carrots & Jammy Eggs

35 MIN
2 Servings
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    From the Test Kitchen

    In this warming, hearty winter soup, you'll create a fragrant base by sautéeing carrots, bok choy, garlic, and yellow curry paste, before adding rich coconut milk and chewy udon noodles to soak up the flavor. You'll top the soup with perfectly soft-boiled eggs, whose jammy yolk will add even more creamy depth to the dish.

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    Vegetarian 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    fresh
    ingredients
    Coconut Curry & Udon Soup with Bok Choy, Carrots & Jammy Eggs
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Udon Noodles
    • 10 oz Baby Bok Choy
    • 6 oz Carrots
    • 1 13.5-Oz Can Light Coconut Milk
    • 1 Lime
    • 2 cloves Garlic
    • 1 Tbsp Yellow Curry Paste
    • 1 Tbsp Soy Sauce
    • 1 tsp Black & White Sesame Seeds

    Coconut Curry & Udon Soup

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water. Heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Quarter the lime.

    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

    Cook the eggs
    Start the soup
    3 Start the soup
    Using your hands, carefully separate the noodles. In a separate, medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, chopped bok choy stems, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the coconut milk (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Add the noodles. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly reduced in volume and the noodles are heated through.
    4 Finish the soup & serve your dish

    To the pot of soup, add the chopped bok choy leaves, soy sauce, and the juice of 2 lime wedges. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the seasoned eggs. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!

    Finish the soup & serve your dish
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