Rudely Alternative. Five ingredients. Five steps.
Made creamy with coconut milk and sweetened with squash, this fragrant restorative soup is perfect for a quick nourishing autumn meal. Be sure to use one of the vibrant green pastes, preferably one with added coconut cream, as these make a more flavourful broth. – Anna Jones
100g Thai green curry paste
1⁄2 a medium butternut squash (about 400g), peeled and finely sliced
100g flat rice noodles (I use brown rice ones)
50g spinach or leafy greens, shredded
From the store cupboard: 2 cloves of garlic, 1 onion (red or white), coconut or groundnut oil, vegetable stock cubes or powder, light soy sauce.
- Finely slice 2 garlic cloves from your store cupboard, and peel and finely chop your onion. Add a tablespoon of oil to a deep saucepan and let it heat up a little, add the onion and garlic and cook for 10 minutes until soft and sweet. Next, add the curry paste and cook for 2 minutes, stirring all the time.
- Now add the coconut milk, 2 teaspoons of vegetable stock powder, 400ml of boiling water from the kettle and finally, the squash. Bring to a boil and leave this to simmer gently for 10-15 minutes.
- Fill another pan with boiling water and cook the noodles according to packet instructions then drain and divide between 4 serving bowls.
- When the squash is cooked, this should take about 20 minutes, turn off the heat and mash a few pieces of squash to thicken the broth. Next, add the greens to the soup, allowing them to wilt. Check the seasoning of the soup, adding salt and pepper.
- Drain the noodles, then divide them between four deep soup bowls. Ladle over the soup and vegetables, garnishing with one or more of the optional extras, if you wish.
To finish (optional): chopped roasted peanuts, coriander or basil leaves, a squeeze of lime