Working through the squash, this makes a fantastic lunch when you need something clean and fresh to blast the cobwebs away. I have put ‘red Thai curry paste’ as an ingredient here, later I’ll include a recipe for vegetarian paste, which you can make a large amount in advance and freeze for when you need it. It’s not really complicated, you just need the ingredients and a blender.
So here we are. The recipe is from the ever reliable Waitrose Magazine, slightly amended by me. The recipe is supposed to serve four, but Mr. Scarlet Pippin and myself, being excessively greedy wherever possible, can knock back two bowlfuls apiece.
Thai Style Squash Noodle Soup
1 small squash (about 800g), peeled, deseeded and cut into 2cm chunks
2 tbsp ordinary olive oil
200g noodles (I used a whole pack of brown rice Udon from the awesome Clearspring)
100g vegetarian red curry paste
400ml can coconut milk
500ml vegetable stock
2 lemongrass stalks, bashed
1½(one and a half) tbsp vegetarian fish sauce
1 lime, juice
Handful Thai basil leaves and crispy fried onions (if you have some in the house) 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; place in a large serving bowl.
2. Meanwhile heat the remaining 1 tbsp oil and red curry paste in a large pan, stir-frying for 2-3 minutes. Add two tablespoons of the solid white bit at the top of the can 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. Place the cooked squash on top of the bowls with the noodles. Ladle over the broth, and garnish with Thai basil leaves, crispy fried onions and sliced red chilli, if liked.