Delicious ways to level-up your ready-made soup

INGREDIENTS

600 g Fresh Prawn Laksa soup 
400 g Woolworths Frozen Prawn Tempura 
Woolworths Fresh Coconut Chunks, grated 
1–2 chillies chopped 
Fresh herbs like coriander, basil or mint, chopped 
Zest of one fresh lime and a squeeze of lime to serve 
Salt, to taste 
Chilli oil, to drizzle 

METHOD

1. Bake Woolworths Frozen Tempura Prawns for 15–18 minutes at 200°C until crispy and golden. 
2. Meanwhile, make a quick sambal by mixing together grated coconut, lime zest, salt, and add some chopped chilli, fresh coriander and even mint or basil if you like. 
3. Warm the laksa according to the package instructions. Serve warm with hot and crunchy tempura prawns, sprinkle with sambal, drizzle with olive oil, add a squeeze of lime and enjoy!

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INGREDIENTS

6–8 free range large eggs 
1 cup soy sauce 
2 cups water 
3–5 garlic cloves 
1 T chilli flakes 
2 T rice wine vinegar 
1 x pack fresh Woolworths Fresh Asian Beef Ramen Broth 
Woolworths Crispy Onion Sprinkle, to serve 
Fresh coriander to serve 
Red chilli, chopped 

COOKING INSRUCTIONS

1. Boil the eggs for 5–6 minutes. Remove from boiling water and plunge into a bowl of iced water to stop the cooking process and make sure they stay medium to soft-boiled. 
2. Heat the soy sauce, water, garlic, chilli and rice vinegar in a saucepan and simmer for 5 minutes while you peel the eggs. Allow the soy sauce to cool before you add your eggs to marinate for an hour or two. (Cook’s note: Even better, make a day before and leave overnight for the best flavour and texture. These will last for 3 days in the fridge.) 
3. Serve halved eggs over bowls of hot Woolworths Asian Beef Ramen Broth and finish off with crispy onions, red chopped chilli and coriander. 

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INGREDIENTS

1 x pack of Woolworths Fresh Lentil & Vegetable Masala Soup 
1 Large sweet potato, diced 
Woolworths Prepared Ginger, Garlic & Chilli punnet, 1 t of each 
Olive oil, to fry 
100 g cherry tomatoes, halved or quartered 
1 small red onion, thinly sliced 
Fresh coriander, chopped 

COOKING INSTRUCTIONS

1. Pan-fry the diced sweet potato in olive oil until golden and cooked through. 
2. Once tender, add the ginger, garlic and chilli to fry until fragrant – be careful not to burn them. 
3. Toss the warm sweet potato with fresh cherry tomatoes, red onion and chopped coriander. Season to taste and spoon over warm bowls of Woolworths Lentil & Vegetable Masala Soup to serve. 

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