Squash noodle soup

Name: Squash noodle soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 1 butternut, golden butternut or queen squash (about 500g), peeled and cut into 2cm cubes; 2 shallots, finely sliced; 3 Thai red chillies, deseeded (optional) and finely sliced; 90 g jar Cook's Ingredients Galangal Paste; 2 stalks lemongrass, halved widthways and bashed; 500 ml fresh chicken or vegetable stock; 180 g pack rice noodles; 160 ml can coconut cream; 4 fresh Cooks’ Ingredients Makrut Lime Leaves; 50 ml fish sauce (or soy sauce); 2 unwaxed limes, zest and juice; 20 g pack Thai basil, leaves picked; Crispy fried onions, to serve (optional)

Creamy coconut and mellow squash are a brilliant addition to Thai-inspired curries and soups like this one, balancing out the fire with their sweetness. If you’re looking to make this more filling, poach chunks of white fish or prawns in the broth. Easy to make and using in-season squash, this soup is an excellent winter warmer.

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Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Vegetable oil
½ x 1 butternut, golden butternut or queen squash (about 500g), peeled and cut into 2cm cubes
2 shallots, finely sliced
3 Thai red chillies, deseeded (optional) and finely sliced
90g jar Cook's Ingredients Galangal Paste
2 stalks lemongrass, halved widthways and bashed
500ml fresh chicken or vegetable stock
180g pack rice noodles
160ml can coconut cream
4 fresh Cooks’ Ingredients Makrut Lime Leaves
50ml fish sauce (or soy sauce)
2 unwaxed limes, zest and juice
⅓ x 20g pack Thai basil, leaves picked
Crispy fried onions, to serve (optional)

Heat the oil in a large, heavy-based pan over a medium-high heat and add the squash. Season and fry, stirring regularly, for 8-10 minutes until just tender and starting to char. Add the shallots and chillies; fry for another 5 minutes until softened. Stir in the galangal paste and lemongrass, then add the stock with 100ml water and bring to a simmer; simmer for 2-3 minutes. Meanwhile, soak the noodles according to pack instructions; drain, rinse in cold water and set aside on a plate lined with kitchen paper.
Add the coconut cream to the broth with the lime leaves, fish (or soy) sauce and lime zest. Bring just to a simmer, then take off the heat and use tongs to remove the lemongrass stalks. Stir in the lime juice.
Divide the noodles among 4 warm bowls, then ladle over the broth. To serve, scatter over the Thai basil and some crispy fried onions, if liked.

Typical values per serving when made using specific products in recipe