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Thai-style squash noodle soup
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1 small essential Waitrose butternut squash (about 800g), peeled, deseeded and cut into 2cm chunks
2 tbsp essential Waitrose vegetable oil
200g dried fold rice noodles
2 x 50g pack Blue Dragon Thai red curry paste
400ml can essential Waitrose coconut milk
500ml fresh vegetable and chicken stock
2 lemongrass stalks, bashed
1½(one and a half) tbsp fish sauce
1 essential Waitrose lime, juice
Handful Thai basil leaves and Cooks’ Ingredients Crispy Fried Onions, to garnish
1. Preheat the oven to 220C, gas mark 7. Toss the squash with 1 tbsp oil, season and spread out on a baking tray. Roast for 25 minutes, tossing halfway, until golden. Meanwhile, soak the noodles in just-boiled water for 10 minutes, drain and refresh in cold water; divide between 4 shallow bowls.
2. Meanwhile heat the remaining 1 tbsp oil and red curry paste in a large pan, stir-frying for 2-3 minutes. Add a splash of coconut milk and fry for a few minutes more, until the oils release. Add the remaining coconut milk, stock, lemongrass, fish sauce and simmer for 5 minutes. Blitz 200g cooked squash with 2 ladles of the soup and return to the pan. Reheat gently, then add the lime juice.
3. Divide the cooked squash between the bowls with the noodles. Ladle over the broth, and garnish with Thai basil leaves, crispy fried onions and sliced red chilli, if liked.
This recipe was first published in October 2016.