This recipe officially creates one big fat bowl of yum, and I promise it will put a smile on your face from ear to ear; well until you have eaten your last mouthful that is (it’s always such a sad moment). This soup is spicy, fresh, silky and delicious and I just want to eat it again and again and again. It’s a souper (check the pun) mix between Thai and Singapore flavours, which work perfectly together. My tip of the day when cooking with coconut milk would be to make sure you have the temperature at a low simmer, as otherwise it can split. This is also the reason that the lime juice is added at the last minute; but follow my instructions and you won’t go wrong!
- 1 small butternut squash – peeled and cut into 1.5cm cubes
- 1 tbsp light soy sauce
For the Curry Paste
- 30g ginger – peeled and roughly chopped
- 2 red chilli’s – de-seeded and roughly chopped
- ½ red onion – roughly chopped
- 3 large cloves garlic – peeled and roughly chopped
- 1 heap tsp cumin
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp hot chilli powder
- ¼ tsp cinnamon
- 1 tsp dark soft brown sugar
- 2 tbsp tomato ketchup (I use Heinz)
- 5 tbsp fish sauce
For the soup
- 1 white onion – sliced
- 1 tbsp oil
- 1 lemon grass stalk – peeled and broken up
- 250ml vegetable stock
- 400ml tin coconut milk
- 400g cod fillet – cut into chunky pieces
- 150g Singapore curry noodles
- Handful peas
- Juice 1 ½ limes
Preheat the oven to 180’C
In an oven proof dish, toss together the squash and the soy sauce and roast for half an hour, giving it a stir half way through.
To make the curry paste, simply put all the ingredients in a blender and whizz until you have a smooth paste.
Heat the oil in a large wok and fry the onion for 2-3 minutes, until just softened.
Add the paste and fry for another 2 minutes, stirring regularly.
Add the cooked squash, lemon grass and the stock to the pan, bring to the boil and then simmer for 5 minutes.
Make sure the heat is on as low as it can be and add the fish and the coconut milk.
Gently simmer for 7 minutes and then stir in the noodles and peas and cook for a further 2-3 minutes to heat the noodles through.
Once cooked, turn off the heat, squeeze in the lime juice and season to taste – feel free to add a pinch of chilli flakes if you like it hot!
Remove the lemon grass from the pot, dish up and enjoy.