Spicy Squash Noodle Broth

Recipe
Written By Jessie Bright

Ingredients

  • 1tbsp olive oil

  • 2tbsp red curry paste

  • 700mls vegetable stock

  • 1 (700-800g) large butternut squash - peeled and cut into cubes

  • 200g frozen edamame beans, thawed

  • 200g pak choi, spinach or kale (chopped)

  • 250g buckwheat (soba) noodles

  • 400ml coconut milk

  • 1tsp chilli flakes

  • 10g fresh coriander - finely chopped to serve

Method

Heat 1 tablespoon of oil in a large saucepan over medium heat and fry the butternut squash for 2-3 minutes. Stir in the curry paste and cook until the aromas start to release

Add the pak choi/spinach/kale, coconut milk, vegetable stock, 450ml of hot water and bring to a simmer. Cover, and cook until the squash has softened, should take about 5-7 minutes

Add in the soba noodles and edamame beans and stir well to submerge in the liquid. Cook for a further 2 mins until the noodles are completely soft, the beans are hot, and the pak choy/spinach/kale is tender

Serve up and garnish with a few of the toasted cashew nuts and a sprinkle of chilli flakes, if desired.

Jessie Bright https://www.naturallybrightnutrition.co.uk
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