Squash noodle soup
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Ingredients
Method
Heat the oil in a large, heavy-based pan over a medium-high heat and add the squash. Season and fry, stirring regularly, for 8-10 minutes until just tender and starting to char. Add the shallots and chillies; fry for another 5 minutes until softened. Stir in the galangal paste and lemongrass, then add the stock with 100ml water and bring to a simmer; simmer for 2-3 minutes. Meanwhile, soak the noodles according to pack instructions; drain, rinse in cold water and set aside on a plate lined with kitchen paper.
Add the coconut cream to the broth with the lime leaves, fish (or soya) sauce and lime zest. Bring just to a simmer, then take off the heat and use tongs to remove the lemongrass stalks. Stir in the lime juice.
Divide the noodles among 4 warm bowls, then ladle over the broth. To serve, scatter over the Thai basil and some crispy fried onions, if liked.
