So there is quite a bit of ingredients here. Thankfully that doesn’t make the dish all that difficult though, just chop, blend, mix, cook. This soup is based of Malaysian cooking and there is a lot of spice. You don’t need to add all that spice if you’ve got a sensitive stomach but its good for you so put as much as you can handle.
- 1 butternut squash
- 1 dried red chilli
- sea salt
- freshly ground black pepper
- olive oil
- 2-3 fresh red chillies, deseeded
- 3 cloves garlic
- 1 thumb-sized piece fresh ginger, peeled
- 1 large bunch fresh coriander, leaves picked and stalks reserved
- 1 tablespoon sesame oil
- 2 limes , zested and halved
- 2 tablespoons fish sauce
- 3 1/2 cups unsweetened light coconut milk
- 1 1/4 organic chicken stock
- about 7 ounces rice noodles (boxes usually have 8, that fine if you like a lot of noodles but it will need to cook bit longer)
- 1 red chilli , deseeded and sliced, optional
- cress, optional (its just to make the soup look nice and its got that crisp salad crunch)
Lets cook it
- Preheat the oven to 350°F. Halve the squash, deseed it, then cut into 8 slices or chunks with the skin on and put into a roasting tray. Finely crush the dried chili and mix with salt (you could also use a mortar and pestle like the original recipe but I don’t know may people with one so this is how I make do). Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
- In a food processor blend the chillies, garlic, ginger and coriander stalks. Add the sesame oil, lime juice, zest and fish sauce and again to a thin paste.
- Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.
- Turn the heat down and simmer for about 15 minutes. Taste and see if you want to add any more lime juice, fish sauce, or salt and pepper
- Add the noodles to the soup, simmer for a few minutes (check them before your done), then divide into 4 bowls. Break over 2 pieces of squash. Then you can top with sliced red chilli and cress.
This recipe was taken from Jamie Oliver’s website, http://www.jamieoliver.com