Kaeng Kari with Soft Boiled Eggs

Steps

1. Bring a full kettle to the boil. Place vermicelli in a medium, heat-proof bowl and cover with boiling water. Stir to separate strands, cover and leave for 5 minutes. Drain and return to bowl with a drizzle of oil to prevent sticking. Set aside.
2. While vermicelli cook, prepare veggies. Thinly slice onion; cut carrot and courgette in half lengthways then slice 1cm on an angle; cut gai lan stalk into 5cm lengths and roughly chop leaves; remove seeds from chilli and thinly slice; roughly chop coriander; slice lemon into wedges. Set all aside separately.
3. Heat a drizzle of oil in a medium pot on medium heat. Cook onion and carrot for about 6 minutes, until starting to soften. Add curry paste and cook a further 1 minute, until fragrant. Add coconut cream and stock and bring to a simmer.
4. Once simmering, reduce heat to medium and cook for about 3 minutes, until carrot is just tender. Add courgette and gai lan stalks and cook a further 2 minutes, until bright green and tender. Remove from heat, stir through gai lan leaves and soy sauce and season to taste with salt and pepper.
5. While curry is cooking, place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Remove shell and slice in half lengthways.
6. To serve, divide vermicelli between bowls and top with kaeng kari, soft boiled eggs, chilli (if using), mung bean sprouts, chopped peanuts and coriander. Serve with a lemon wedge on the side.