Fragrant squash and noodle soup

Name: Fragrant squash and noodle soup
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 1tbsp vegetable oil; 2tbsp red curry paste; 700mls vegetable stock; 1 (700-800g) large butternut squash - peeled and cut into cubes; 200g frozen broad beans, thawed; 200g pak choi - halved lengthways; 250g rice noodles; 400ml low fat coconut milk; 1 mild red chilli - thinly sliced to serve; 10g fresh coriander - finely chopped to serve

4 steps

Cook:30min

Deliciously fragrant, this soup is full of colour, and includes broad beans - a great source of fibre, squash and pak choi, plenty of herbs and chilli for the ultimate bowl of flavour.

Updated at: Wed, 15 Nov 2023 14:20:18 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories383.5 kcal (19%)

Total Fat9.4 g (13%)

Carbs66.3 g (26%)

Sugars4.4 g (5%)

Protein8.9 g (18%)

Sodium770 mg (38%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 Tbspvegetable oil

2 Tbspred curry paste

700mlvegetable stock

1 x 700gbutternut squash

large, peeled and cut into cubes

200gfrozen broad beans

thawed

200gpak choi

halved lengthways

250grice noodles

400mllow fat coconut milk

1red chilli

mild, thinly sliced to serve

10gfresh coriander

finely chopped to serve

Instructions

Step 1

Heat 1 tablespoon of oil in a large soup pot over medium heat and fry the butternut squash for 2-3 minutes. Stir in the curry paste and cook until the aromas in the paste start to release

Step 2

Add the pak choi, coconut milk, vegetable stock, 450ml of hot water and bring to a simmer. Cover, and cook until the squash has softened, about 5-7 minutes should do the trick

Step 3

Add in the rice noodles and broad beans and stir well to submerge in the liquid. Cook for a further 2 mins until the noodles are completely soft, the beans are hot, and the pak choy is tender

Step 4

To serve, portion the soup, making sure each bowl has an even amount of butternut squash, broad beans, noodles and pak choy. Garnish with a few of the toasted cashew nuts and a few slices of red chilli, if desired.

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