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Thai Butternut & Coconut Noodle Soup

November 28, 2020

Thai Butternut & Coconut Noodle Soup

Serves 4


  • 1 x fiid Aromatic Lentil & Sweet Potato Curry
  • ½ Butternut Squash, peeled & cubed
  • 200ml Vegetable Stock
  • 1 x can of Coconut Milk
  • 400g Rice Noodles
  • 1 x Garlic Clove
  • 2 inches Ginger
  • 2 x Spring Onions
  • 1 x Lime


  1. Prepare the butternut squash by peeling it, discarding the seeds in the middle and cutting it into even cubes.
  2. Place into a pan of boiling water with 1 tsp of salt, bring to the boil and cook for 30 minutes until soft.
  3. Once the butternut squash is cooked, drain and add to a blender along with your fiid Aromatic Lentil & Sweet Potato Curry, coconut milk, garlic and ginger.
  4. Blend until smooth and add half the stock to loosen. Depending on the size of your blender it may be best to do this in batches so it blends to a smoother consistency.
  5. Pour into a saucepan, add the remaining stock and bring to the boil.
  6. While the soup is coming to temperature, prepare the noodles according to the directions on the back of their pack, drain them and add to the soup.
  7. Serve with a wedge of lime and enjoy.

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