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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
- 500 ml vegetable stock
- 100 g dried rice noodles
- 2 tbsp. oil
- 400 ml coconut milk
- 2 lemongrass stalked bashed
- 1 and ½ tbsp. soy sauce
- 1 tbsp. lime juice
- 3 tbsp. Thai basil leaves
- 1 red chilli sliced
Method :-
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.
Enjoy !
Recipe inspiration - Waitrose - Thai Style Squash Noodle Soup
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Lucile Coo says
This looks delicious. Perfect for the cooler weather.
Unknown says
These colors are fabulous! I love winter squash. I'm really trying to transition away from refined grains and only use whole grains though.
Savory Bites Recipes says
Looks so good, amazing flavors and clicks are just wow!
Unknown says
I am Drooling at the color of the curry. I love Thai Flavors. This must taste so good.
shreya! says
I love Thai, and the colors are so lively here, loved it! 🙂
francesca says
This soup looks exquisite! I imagine the combination of squash, sweet potato, redy curry paste and coconut milk--- Gosh I want this now 🙂
Lathiya says
Wow..I loved the color.. looks so good and comforting.. definitely need a bowl of it right now
End of the fork says
Some great flavours here! I love the sweet potato and butternut squash - this is a must try!
Unknown says
I love Thai flavors so this soup is a must try for me. I will be making it soon especially that winter squashes are coming to the stores.
Elaine says
Yum. This soup looks fabulous!! It's so pretty and flavorful! I can't wait to make it. My hubby is going to be so happy once I do.
MsBrandiDenise says
Yum! This looks so healthy and comforting.
Sandi says
This soup looks like it has all of my favorite things in it. Can't wait to try!
Emily says
This sounds so lovely, I'm so glad it's the end of Summer so I can enjoy food like this it's my favourite!
Lisa says
That is gorgeous. I just made up a batch of Thai red curry paste. This seasonal soup is on the menu soon.