Скачать или смотреть Butternut Squash Thai Noodle Soup

Roast Butternut Squash in a Flavoursome Spicy Thai Red Curry Broth, with Instant Noodles. From store cupboard staples again! Press "See more" for full recipe.

Butternut Squash Thai Noodle Soup (serves 2)
Total cost= £5.04 Cost per portion= £2.52

1 Tbsp oil 2p
1/2 Butternut squash, peeled and diced 90p
1 x 160g tin coconut cream £1
1/2 Jar (100g) Red Thai Curry Paste £1.30
1250ml Boiling Water
1/2 tsp ground coriander 11p
2 x Packets Instant Noodles (I have used 70g packets of Zloty Chicken Flavour) £1
Large handful fresh basil (a little extra for garnish if desired) 70p (or free if its from your Garden!)
Salt sugar and pepper to taste (or Soy sauce to taste if you are being authentic!) 1p

1) Preheat oven to 180C. Put the butternut squash on a roasting tray, and coat in the oil with a little salt and pepper. Roast in the oven for 30 minutes.

2) Remove Squash from the oven and set aside. In a medium saucepan add the water, ground coriander, coconut cream, and red thai curry paste, and bring this to the boil. Once its boiling, boil on a high heat for 5 minutes.

3) Add the roasted butternut squash and the instant noodles, and cook for a further 5 minutes. Add the basil, and cook for just 1 more minutes- just to let the basils flavour infuse.

4) Season the sauce to taste, and serve (making sure each portion has a good amount of noodles and broth. Garnish with extra basil if desired.