Thai spiced squash and noodle soup

Posted on 13 July 2010

Serves 4

This is another favourite recipe from our great friend, nutritionist and Queen of Green, Jane Lorimer.

Ingredients:

* 2 tbsp olive oil
* 1 tsp Thai red curry paste
* 1 tsp ground coriander
* 400 ml coconut milk
* 500 ml chicken stock
* 1 medium butternut squash cut into 1cm cubes
* 1 lemon grass stalk, the tender part only and chopped very finely
* 2 kaffir lime leaves sliced
* 1 leek, finely sliced
* 1 celery stick, finely sliced
* Good grinding of salt and black pepper
* 250g Chinese dried egg noodles

Garnish:

* 1 fresh red chilli, seeded and cut into match sticks
* 2 spring onion, finely sliced on the diagonal
* 2 tbsp fresh coriander leaves

Method:

1. Warm the oil in a pot over a low heat.
2. Add the curry paste and spices, simmer for 1 minute.
3. Pour in the coconut milk and chicken stock and bring to the boil.
4. Add the squash, lemon grass, lime leaves and leek. Simmer until tender.
5. Add the dry noodles to the soup and cover until al dente.
6. Ladle out into bowls, sprinkle with the garnish and serve.

This is equally tasty as a soup without the noodles.






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