Thai style Squash and Sweet Potato Noodle Soup, easy and truly soul-warming and satisfying one that is good for the body and soul!!! This soup has a depth of flavour, warm and punchy with fragrant spices, and mellowed down with rich coconut milk. This soup is superb on its own but also great with crusty bread or rolls too.
Nothing is more comforting than a bowl of warm soup in your hands once the weather starts getting cooler day by day, and the other most comforting thing is when your soup is made from scratch and every spoonful soup becomes blissful for you, soup gives you almost immediate gratification !
We make and enjoy a couple of types of new soup with new flavours every season, but soups made with Squash always remains the top choice for everyone in the family. Winter squash adds a bulkiness to the soup and makes the soup more filling. Thai Style Squash and Sweet Potato Noodle Soup is a new avatar of Thai Style Squash Soup, a couple of new ingredients made an entry in this soup such as Red Thai Curry Paste, Fresh lemon grass and Noodles.
You will need :-
- 500 g any winter squash ( I used butternut Squash ) flesh cut into 2 cm chunks
- 300 g sweet potato peeled and cut into 2 cm chunks
- 50 -60 g Thai Red Curry paste - recipe here
- 500 ml vegetable stock
- 100 g dried rice noodles
- 2 tbsp. oil
- 400 ml coconut milk
- 2 lemon grass stalked bashed
- 1 and 1/2 tbsp. soy sauce
- 1 tbsp. lime juice
- 3 tbsp. Thai basil leaves
- 1 red chilli sliced
Pre-heat the oven to gas mark 7.
Place squash and sweet potato chunks on the baking tray. drizzle some oil , salt and pepper.
Roast until done, it will take about 20-25 minutes.
Meanwhile, cook rice noodles according to packet instructions.
Heat oil in another pan, add curry paste and fry for a couple of minutes.
Add bashed lemon grass.
Add coconut milk and vegetable stock and soy sauce.
Let it simmer for 3-4 minutes.
Meanwhile whizz up roasted squash and sweet potato ( leave some for garnishing ) with couple of ladlefuls of the liquid ( Coconut milk and vegetable stock )
Add to the simmering soup and cook a further minute or so.
Then add the lime juice.
Divide the cooked rice noodles between the serving bowls, ladle over the soup and garnish it with the roasted squash and Thai basil leaves and red chillies.
Recipe inspiration - Waitrose - Thai Style Squash Noodle Soup
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