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    4 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
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Thai zucchini egg laksa

The only love I have for winter is for soups, eggs however, I love year round!

Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning.  

THAI ZUCCHINI EGG LAKSA

GF : DF : SF : VEGETARIAN : PALEO

 Serves 4

4 free range eggs

1x 400ml can organic coconut milk

1500ml vegetable broth or stock

1 bunch broccolini, trimmed and cut into thirds

1 bunch bok choy, trimmed

600g zucchini, spiralled to noodles

Pinch sea salt

Laksa paste:

1 bunch coriander stalks, rinsed and pat dry, leaves reserved for garnish

3 cloves garlic, peeled

4cm piece (25g) ginger

60g brown onion (approx 1 small)

1 teaspoon lime zest (approx 1 lime)

2 tablespoons coconut oil

To serve:

4 Asian shallots, finely sliced

1 green chilli, seeded and finely chopped

1 lime, cut in quarters

Make the paste by placing all ingredients into high speed food processor or blender and processing until smooth. Heat a large saucepan on medium heat, add coconut oil and curry paste and saute for 3-4 minutes until fragrant, then add coconut milk and vegetable stock/broth. Bring to a simmer, add broccolini and bok choy, reduce heat and simmer for 10 minutes. Bring a separate small pot of water to the boil, add EGGS, and boil for 7-8 minutes for a hard boiled egg. Remove from water, crack gently and peel under water. Once vegetable coconut broth is finished, add zucchini noodles and cook a further 3-4 minutes until tender. Divide noodles and broth between 4 bowls, cut eggs in half and place on top of noodles. Garnish with coriander leaves, Asian shallots, green chilli and a big squeeze of lime.

 

+ This is a partnered post with Australian Eggs, all thoughts ideas and opinions expressed are the authors own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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