Thai Squash Noodle Soup Recipe | Abel & Cole
Thai Squash Noodle Soup
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Total: 25 mins
A spicy seasonal soup made with tender cubes of sweet butternut squash simmered in a Thai red curry coconut broth with soft rice noodles. Topped with crunchy spring onions, a handful of fresh coriander and a zesty squeeze of lime.
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482 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 1 tbsp Thai red curry paste
  • 200ml coconut milk
  • 1 bundle of Thai rice noodles
  • 2 spring onions
  • A handful of coriander
  • 1 lime
  • 1 tbsp vegan fischy sauce
From your kitchen
  • 1 tsp coconut oil, sunflower or olive oil
  • 500ml boiling water
  • Sea salt
You'll need
  • Vegetable peeler
  • Medium pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Fill and boil the kettle. Trim the ends from the squash and cut it in half. Scoop out the seeds (compost them or roast them in the oven with some spices for a toasty snack).Chop the squash into small pieces (no need to peel unless you prefer to).

  • 2.

    Warm a medium pan on the heat and add 1 tsp oil. Add 1 tbsp Thai red curry paste and fry, stirring, for 1 min. Tip in the squash and stir to coat it in the paste. Pour in the coconut milk and 500ml hot water from the kettle. Bring up to a bubble and simmer for 12-15 mins with the lid on.

  • 3.

    While the soup simmers, break 1 bundle of noodles in half and pop them in a large bowl. Fill and boil your kettle again. Pour over enough hot water from the kettle to completely cover the noodles. Set them aside to soak for 6-8 mins. After 6 mins, check to see if they’re ready – if you bite into a noodle it should be tender with no chalkiness. If it’s still a bit chalky, soak for a few mins more, then check again. Drain, rinse with cold water and set aside.

  • 4.

    Trim the ends off the spring onions and thinly slice the white and green parts. Roughly chop the coriander leaves and stalks. Finely grate the zest from the lime and quarter it.

  • 5.

    When the soup has simmered for 12-15 mins, the squash should be tender. Cook a little longer if it’s still firm. Add the noodles, spring onions and half the coriander to the pan. Simmer for 1 min. Stir in 1 tbsp vegan fischy sauce and squeeze in the juice from half the lime. Taste and add a pinch of salt if you think it needs it.

  • 6.

    Ladle the soup into warm bowls and top with the remaining coriander. Serve with the remaining wedges of lime for squeezing.

  • Tip

    Eat Me, Keep Me
    This soup will keep in the fridge for up to 3 days in sealed containers. Reheat till piping hot, adding a little more liquid if you need to (the noodles will absorb liquid while in the fridge). This soup can be frozen, but we recommend soaking the noodles to order rather than freezing them.

  • Tip

    Ooodles of Noodles
    You can make this soup go even further by adding another bundle of noodles. You may need to add some more boiling water and seasoning to balance the soup out. This will effect the nutritional information.