Thai Butternut Squash Soup

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Thai Butternut Squash Soup
Butternut squash soup is one of my favourite soups and combined with Thai spices in this recipe means that it makes a really smooth, aromatic and spicy soup.
Instructions
  1. In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
  2. Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
  3. Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
  4. Place the soup in a blender. Blend until smooth. serve garnished with coriander.

Tofu Laska Curry with Rice Noodles

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Tofu Laska Curry with Rice Noodles
Laska curry is a Malaysian dish. Made with tofu and vegetables including broccoli, red and yellow peppers, courgettes and mushrooms. Rice noodles are also added to make a complete meal and it is also gluten free.
Instructions
  1. Place tofu into a baking dish and pour over 1 tbsp. of olive oil and 1 tbsp of tamari. Bake for 20- 25 mins and then remove from oven and set aside. Put oil into a large wok and add spring onions, mushrooms, peppers, chilli, courgette, and broccoli and cook for 5 mins.
  2. Add the curry paste, stir and cook for a further 2 mins.
  3. Pour vegetable stock into the wok together with the coconut milk and bring to the boil. simmer and add the tamari.
  4. Add the noodles and cook for a further 5-10 mins until soft. Add the baked tofu.
  5. Add the lime juice and scatter over the coriander. Serve.