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21p/100mlCreamy 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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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
Energy | 1,756kJ/ 419kcals |
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Fat | 17g |
Saturated Fat | 8.5g |
Carbohydrates | 51g |
Sugars | 9.4g |
Fibre | 5.3g |
Protein | 11g |
Salt | 3.7g |
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