Thai Squash Soup

Name: Thai Squash Soup
Ingredients: 4 1/2 tbsp butter, chopped; 1 None onion, chopped; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 1/4 lb winter squash, peeled, chopped; 3 cups chicken stock; 1 stalk lemongrass, bruised; 1 None small red chili, finely chopped, plus extra to garnish; 1 (13.5 oz) can coconut milk; 3.5 oz rice noodles; 1/2 cup fresh cilantro, chopped, plus extra to garnish; 1-2 tbsp fish sauce; 1-2 tbsp brown sugar; None None bean sprouts, to garnish

14 ingredients

3 steps

Ingredients

4 1/2 tbsp butter, chopped
1 None onion, chopped
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 1/4 lb winter squash, peeled, chopped
3 cups chicken stock
1 stalk lemongrass, bruised
1 None small red chili, finely chopped, plus extra to garnish
1 (13.5 oz) can coconut milk
3.5 oz rice noodles
1/2 cup fresh cilantro, chopped, plus extra to garnish
1-2 tbsp fish sauce
1-2 tbsp brown sugar
None None bean sprouts, to garnish

Directions

1

In a large saucepan, heat butter over medium heat. Saute onion, ginger and garlic for 2-3 mins, until tender. Add squash, stock, lemongrass and chili. Bring to a boil then reduce heat to low and simmer, covered, for 20-25 mins, until squash is very tender. Discard lemongrass then puree until smooth.
2

Add coconut milk and bring to a boil. Add rice noodles and cilantro. Simmer for 2-3 mins, until noodles are tender.
3

Season to taste with fish sauce and brown sugar. Serve garnished with bean sprouts, sliced red chili and cilantro leaves.