Curried Butternut Squash & Fresh Herb Noodle Soup

Name: Curried Butternut Squash & Fresh Herb Noodle Soup
Prep time: 1 h
Total time: 1 h
Cuisine: Singaporean
Ingredients: Small bunch of spring onions (scallions), finely sliced; 1 red chilli, finely sliced; ½ small bunch of coriander (cilantro), leaves picked; 300 g (10½ oz) vermicelli rice noodles; 2 limes, cut into wedges; ½ small bunch of basil or Thai basil, leaves picked; ½ small bunch of basil or Thai basil, leaves picked; ½ small bunch of coriander (cilantro), leaves picked; ½ small bunch of mint, leaves picked; 500 g (1lb 2oz) butternut squash, peeled and cut into 2cm (¾in) cubes; Vegetable oil, for frying; 800 ml (28 fl oz/3½ cups) vegetable stock; 1 x 400 g (14 oz) can coconut milk; 100 g (3½ oz) frozen peas; 1 tbsp fish sauce, plus extra if needed; Salt; 150 g (5½ oz) puffed tofu; 2 stalks lemongrass, roughly chopped; 4 garlic cloves; 2 tsp ground cumin; 2 tsp tamarind paste; 1 tsp ground coriander; 2 tsp ground turmeric; 1 tsp salt; 1 tsp soft brown sugar; 100 g (3½ oz) cashews; 20 g (⅔oz) coconut flakes; 4 shallots, peeled and halved; 2 red chillies, deseeded; 2 green chillies, deseeded

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

I could eat this fresh and fragrant soup every day and not get bored. The ingredients are inspired by Malaysian and Singaporean laksas, which are usually lip-smackingly fishy, but I find the spicy coconut broth pairs perfectly with sweet squash. The aromatics and puffed tofu (which ‘sucks up’ the brothy sauce) can be found in Asian supermarkets or online.

Ingredients

Asia
Malaysia
Singapore
Fish course
Soup
Pescatarian
South East Asia

Ingredients

Method