FOOD BLUE H I L L S E qu e strian Estate
Coconut and butternut GREEN CURRY SOUP
INGREDIENTS: • 100 g Thai green curry paste • 800 ml Rude Health Coconut Drink • 1/2 a medium butternut squash (about 400 g), peeled and finely sliced • 100 g flat rice noodles • 2 cloves garlic • 1 onion (red or white) • Coconut or groundnut oil • Vegetable stock cubes or powder • Light soy sauce T O F I N I S H (O P T I O N A L): • Shredded spinach or greens, chopped roasted peanuts, coriander or basil leaves, a squeeze of lime
METHOD 1. Finely slice 2 garlic cloves, and peel and finely chop the onion. Add a tablespoon of oil to a deep saucepan and let it heat up a little. Add the onion and garlic, and cook for 10 minutes until soft and sweet. Next, add the curry paste and cook for 2 minutes, stirring all the time. 2. Add the coconut milk, 2 teaspoons of vegetable stock powder, 400 ml of boiling water from the kettle and, finally, the squash. Bring to a boil and leave to simmer gently for 10 - 15 minutes. 3. Fill another pan with boiling water and cook the noodles according to the instructions on the packaging. Drain and divide between 4 serving bowls.
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4. Once the squash is cooked (this should take about 20 minutes), turn off the heat and mash a few pieces to thicken the broth. 5. Add the greens to the soup, allowing them to wilt. Check the seasoning of the soup, adding salt and pepper. 6. Drain the noodles, then divide them between four deep soup bowls. Ladle over the soup and vegetables, garnishing with one or more of the optional extras.
