Coconut Curry Squash & Noodle Soup
Coconut Curry Squash & Noodle Soup
This Coconut Curry Squash & Noodle Soup is creamy, rich and hearty. It has has warming spices like curry and ginger, a bit of heat, rice noodles and sweet tender squash. It’s the perfect blend of flavors and textures. It’s delicious, easy to make and I hope that you will give it a try!
Serves 4
Ingredients
1 medium (650g) Delicata Squash sliced
8 dried Shiitake Mushrooms rehydrated in 1 1/2 cups (355 ml) of hot water (reserve the soaking liquid)
1 small Onion (135 g) Sliced root to stem
2” Knob of Ginger peeled and julienned
3 cloves of Garlic minced
1 Tbsp (15 ml) Neutral Oil
3 cups (710 ml) Vegan Chicken or Vegetable Broth
13.5 oz (400 ml) Coconut Milk
7 oz (200 g) Rice Noodles
1/4 cup Cilantro chopped
1 Red Fresno Chili Pepper seeds removed and thinly sliced
1/2 Tbsp (7 g) Thai Curry Powder
1/2 Tbsp (7 g) Lemongrass Paste ( I used Mekhala brand)
Juice from a small Lime
Thai Basil Leaves for serving
Lime wedges for serving
Note: Delicata Squash has a very thin and edible skin. You only need to wash the skin well, cut in half lengthwise then remove the seeds and any fibrous flesh. Slice into 1/4 “ thin slices.
Directions
1. Prepare and slice the squash into half moons (see note). Add them to a bowl and toss with oil, salt and pepper. Lay the seasoned slices onto a baking sheet in one layer. Bake at 375 for 20 minutes. Set aside.
2.In a large pot, heat the oil and sauté the onions on medium low heat for about 5 minutes or until translucent. Add in the garlic and ginger and cook for another 2 minutes or until fragrant. Add a bit of the vegan chicken stock if the pot becomes dry.
3. Add in the sliced chili pepper, rehydrated shiitake mushrooms, Thai curry powder and lemongrass paste mix well and cook for about a minute before adding in the reserved mushroom liquid and remaining vegan chicken broth. Turn down the heat to low, cover and simmer for 20 minutes.
4. Add in the cooked squash, lime juice, cilantro and coconut milk and simmer covered for another 15 minutes. Be careful not to let the soup boil.
5. Cook the rice noodles according to package directions and set aside.
6. Serve each bowl with a portion of cooked rice noodles, fresh Thai basil leaves and a wedge of lime.
